Chicken Rollatini with Prosciutto and Cheese

Chicken Rollatini with Prosciutto and Cheese

• 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

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.  

From here.