Creamy-cheesy chicken & prosciutto rollups.

Philadelphia® Cream Cheese

I always know it's a winner when Bob takes a bite and says, "We can have this again." That's exactly what he said after tasting a new recipe I made up, which I am calling creamy-cheesy chicken & prosciutto rollups. This is similar to a recipe I saw in a back issue of "Every Day with Rachael Ray." I didn't write the recipe down at all, just remembered a few basic ingredients and a technique, and then made the rest up. It was easy.

For the rollups:
Boneless, skinless chicken breasts
About 2T Philly soft chive and onion flavored cream cheese per chicken breast
1 thin slice of proscuitto per chicken breast
Salt, pepper & poultry seasoning
Olive oil for the pan

For the sauce:
About 1/2 cup white wine
2-3 T Dijon mustard (I used the grainy kind)

The method:
1. Pound the breasts as thin as you can without tearing them, about 1/4" thick. To make this easier, I put the chicken inside a heavy-duty gallon zip-close bag with one side slit open (it's heavier than plastic wrap). I also "butterflied" the breasts – cutting horizontally halfway through the thickest part of so that the meat is closer to the same thickness throughout.
2. Spread each flattened breast with about 2T cream cheese, depending on the size. Be generous with this. Then put a slice or so of proscuitto on top of the cream cheese.
3. Roll each breast up, tucking in the ends, sort of "burrito style." Take a couple of toothpicks and "sew" the seam up. Salt, pepper and poultry seasoning all sides of your rolls. They may not be the neatest looking, but don't sweat it! They will be delish!
4. Run some olive oil around an oven-proof skillet. Once the oil is pretty hot (medium high), place them in the pan (don't crowd). Brown on all sides. You'll know when it's time to turn them b/c they will "let go" of the pan.
5. Put the skillet in a 400º preheated oven for about 15-20 minutes, until the rolls are cooked through.
6. Take the skillet out and remove the rolls to a plate, loosely cover with foil. Deglaze the pan with the wine, scraping up the brown bits. Whisk in the mustard and reduce slightly. Put the rolls and their juice back into the pan, and simmer for just a few minutes, coating the rolls with the sauce.

These were tender, juicy and the flavored Philly® added a real rich and creamy texture. I may consider trying other varieties of the cream cheese, and might swap out the proscuitto for something like olives or ham. But I will be making these again!