Chicken Rollatini with Prosciutto and Cheese
Servings: 8 • Serving Size: 1 chicken • Old Points: 4 pts • Points+: 4 pts
Calories: 168.6 • Fat: 6.4 g • Protein: 22.1 g • Carb: 4.6 g • Fiber: 0.7 g • Sugar: 0.0 g
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Ingredients
- 8 thin chicken cutlets, 3 oz each
- 4 (2.8 oz) slices thin lean prosciutto, sliced in half
- 4 slices Sargento reduced fat provolone or mozzarella, sliced in half
- 1/2 cup whole wheat Italian seasoned breadcrumbs
- 1/4 cup Romano cheese (or parmesan)
- 1 lemon, juice of
- 1 tbsp olive oil
- fresh pepper
- 1/4 red onion, sliced
- olive oil non-stick spray
Details
Servings 8
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Wash and dry cutlets well with paper towels. Combine breadcrumbs and grated cheese in one bowl and olive oil, lemon juice, and pepper in another bowl.
Preheat oven to 450°. Lightly spray a baking dish with non-stick spray.
Dip the chicken in the lemon-oil mixture, then in the breadcrumbs to coat well. Place each cutlet on a work surface such as a cutting board and lay 1/2 slice prosciutto, 1/2 slice cheese and a few chunks red onion on one side of the chicken cutlet.
Roll and place seam side down in a baking dish (no toothpicks needed). Repeat with the remaining chicken. When finished, top with remaining crumbs and spray lightly with oil.
Bake 25 - 30 minutes. Serve immediately! Serving size is listed as one, but if you are having this as a low carb meal with a salad, I suggest you have two.
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