Prosciutto Chicken Rolls

• 8 (4-ounce) skinned, boned chicken breast halves
• 1/4 teaspoon pepper
• 1 cup mascarpone cheese
• 1/4 cup minced fresh parsley
• 1 teaspoon minced garlic
• 1/4 teaspoon salt
• 8 thin slices prosciutto
• 2/3 cup Italian-seasoned breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1/4 cup whole milk
• 1/3 cup margarine, melted
• 2 tablespoons lemon juice
• 1/8 teaspoon paprika

1. Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness. Sprinkle chicken with pepper.
2. Combine mascarpone cheese and next 3 ingredients in a medium bowl; beat at medium speed of an electric mixer. Place 1 slice prosciutto on each chicken breast half; spread cheese mixture evenly over prosciutto. Roll up chicken, jellyroll fashion, starting at short end.
3. Combine breadcrumbs and Parmesan cheese; stir well. Dip each chicken roll in milk; dredge in breadcrumb mixture. Place in a lightly greased 13- x 9- x 2-inch baking dish. Combine melted margarine and lemon juice; drizzle over chicken rolls. Sprinkle evenly with paprika. Bake, uncovered, at 350u0b0 for 30 to 35 minutes or until lightly browned.

pepper, mascarpone cheese, fresh parsley, garlic, salt, italianseasoned breadcrumbs, parmesan cheese, milk, margarine, lemon juice, paprika

Taken from www.myrecipes.com/recipe/prosciutto-chicken-rolls (may not work)