thin chicken cutlets
(3 oz each)
2.8 oz slices thin lean prosciutto, sliced in half
Sargento reduced fat provolone or mozzarella
(sliced in half)
whole wheat Italian seasoned breadcrumbs
olive 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 is listed as one, but if you are having this as a low carb meal with a salad, I suggest you have two.
Julia's Healthy Italian
Blue Smart Points:
Green Smart Points:
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Printed from Skinnytaste: https://www.skinnytaste.com/chicken-rollatini-with-prosciutto-and/