Chicken rollatini with proscuitto and cheese
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
8 thin chicken cutlets, 3 oz each4 (2.8 oz) slices thin lean prosciutto, sliced in half4 slices Sargento reduced fat provolone or mozzarella, sliced in half1/2 cup whole wheat Italian seasoned breadcrumbs1/4 cup Romano cheese (or parmesan)1 lemon, juice of1 tbsp olive oilfresh pepper1/4 red onion, slicedolive oil non-stick spray
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
Serving Size: 8 pieces
Number of Servings: 8
Recipe submitted by SparkPeople user ELWINTEZ.
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
Serving Size: 8 pieces
Number of Servings: 8
Recipe submitted by SparkPeople user ELWINTEZ.
Nutritional Info Amount Per Serving
- Calories: 198.8
- Total Fat: 7.3 g
- Cholesterol: 62.4 mg
- Sodium: 586.7 mg
- Total Carbs: 4.7 g
- Dietary Fiber: 0.5 g
- Protein: 27.9 g
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