Chicken Roulade with Herbed Cheese and Prosciutto

I'm kind of tossed on this one. It wasn't bad, it didn't seem to be the end all be all. And for the amount of time it took D (55 minutes), it just wasn't that great. I mean it was good. But not all that.
We used Pancetta instead of Prosciuto because Kroghetto didn't have Prosciutto. D added garlic to the pasta to make it have more flavor.

Chicken Roulade with Herbed Cheese and Prosciutto

"Roulade" is a French term for a thin cut of meat that is stuffed, rolled, then browned before being roasted or braised. Substitute chives for parsley, if desired.

4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons light garlic and herb spreadable cheese (such as Alouette Light)
2 ounces prosciutto, chopped
16 large spinach leaves, stemmed
8 ounces uncooked fettuccine
2 tablespoons chopped fresh flat-leaf parsley
1/4 teaspoon salt
4 teaspoons extravirgin olive oil, divided
2 tablespoons white wine
2 tablespoons water

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound each piece to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle both sides of chicken with 1/2 teaspoon salt and pepper.

Combine cheese and prosciutto in a small bowl. Spread 1 1/2 teaspoons cheese mixture over each breast half. Place 4 spinach leaves on each breast half; flatten with hand. Roll up chicken, jelly-roll fashion, starting with narrow end. Secure at 1-inch intervals with twine. Set aside.

Cook pasta according to package directions, omitting salt and fat. Drain well. Place pasta in a large bowl. Sprinkle with parsley and 1/4 teaspoon salt. Drizzle with 2 teaspoons oil; toss gently to coat. Cover and keep warm.

Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Place chicken in pan, and cook for 6 minutes, browning on all sides. Add wine and water. Cover, reduce heat to medium-low, and cook for 6 minutes or until chicken is done. Remove chicken from pan, and let stand for 2 minutes. Remove twine, and slice each roulade crosswise into 5 equal pieces.

Place about 1 cup of the pasta mixture on each of 4 plates; top each with 5 pieces roulade. Serve immediately.

Yield: 4 servings

CALORIES 495 (21% from fat); FAT 11.5g (sat 3.2g,mono 5.2g,poly 2g); IRON 4.3mg; CHOLESTEROL 113mg; CALCIUM 81mg; CARBOHYDRATE 43.6g; SODIUM 850mg; PROTEIN 51.8g; FIBER 2.9g

Cooking Light, APRIL 2006