Italian Chicken Roulade Kebobs

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Italian Chicken Roulade Kebobs
Makes: 8  servings
Yield: 8 skewers Prep 20 mins Cook 20 mins


  • 4 1 pounds  chicken cutlets
  • Fresh basil leaves
  • 4 slices prosciutto
  • 1 jarred roasted red pepper, sliced
  • Olive oil


1. Pound chicken between two sheets of plastic wrap until very thin, just less than 1/4 inch thick. place cutlets on a work surface and layer each with several basil leaves, 1 slice of prosciutto, and a few slices of roasted red pepper. Working with one cutlet at a time, roll each into a long, narrow log. Cut each roll into 3/4-inch pieces and thread 4 pieces onto each skewer.

2. Brush chicken lightly with olive oil. Grill over medium-high heat, turning once until chicken is cooked through, about 6 min.

Nutrition Facts

  • Servings Per Recipe 8
  • cal.(kcal)105,
  • Fat, total(g)6,
  • chol.(mg)40,
  • sat. fat(g)1,
  • carb.(g)1,
  • fiber(g)0,
  • pro.(g)13,
  • sodium(mg)190,
  • Percent Daily Values are based on a 2,000 calorie diet
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