Serve over whole-wheat fettuccine tossed with parsley or on polenta.
Open each so it forms two flaps, hinged at the center.
Layer 2 slices of prosciutto, 1/2 cup chard and 1/4 cup mozzarella on each breast.
Starting from a long side, roll closed.
Tie the ends with kitchen string and tuck them in to keep the filling from falling out.
Sprinkle each roll with pepper.
Transfer to a clean cutting board and let rest 5 minutes.
Remove the string and slice the rolls crosswise.
Serve with the sauce.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
