Cooking For Engineers

[Dilbert]

The flavor blend in this dish is exceptional.
It's simple to make albeit thin slicing the chicken
is tricky if you don't have the hardware.

for two:

~8 ounce / 225 g boneless skinless chicken breast
sliced about 3/16" = 4-5 mm thick; I got five slices out of one breast.
alternate method - slice thicker, pound thin, cut pounded pieces to size/shape.

light sprinkle of fresh grround black pepper; given the salt in the cheese and prosciutto, I did not salt the chicken itself.
slather on a not too thick layer of Boursin cheese
(allow to warm at room temp so it spreads easily)
sprinkle on fresh grated mozzarella
looks like:


starting at the biggest end, roll the slices, end up with seam on the bottom.
lay down one-two slices of prosciutto and wrap the rolled up chicken.

lightly oil the baking dish, place rollups in dish, brush prosciutto lightly with olive oil so they do not dry out too much.

looks like:


Baking:
pre-heat oven to 250'F/120'C
bake ~20 minutes at 250'F/120'C then raise oven temp 350'F/175'C
continue to bake for 5-7 minutes - check internal temp to ensure the chicken is done.
the cheese(s) will melt/ooze at the higher oven temperature; allow to cool approximately 5 minutes before serving.

Notes:
This was some supermarket sliced prosiutto. It was not good quality - use the good stuff.
One rollup was left over - I had it, cold, for lunch next day.
Still delicious - in fact I think a batch made&chilled, then sliced 5-8 mm thick rounds would make an excellent party platter addition.

[kaybur89]

Can you list the ingredients? What is needed. And also the question: is it possible to add onions, garlic and spices? So that the rolls have a different taste.