MAKING PROCIUTTO RECIPES

Name: Chicken Rollatini
Yield: 8
Cuisine: Italian
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

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CHICKEN ROLLATINI WITH PROSCIUTTO AND CHEESE - SKINNYTASTE

Chicken Rollatini with Prosciutto and Cheese - Skinnytaste image

Provided by Gina

Categories Dinner

Yield 8

Number Of Ingredients 10

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

Steps:

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!

Nutrition Facts : ServingSize 1 chicken, Calories 168.6 kcal, CarbohydrateContent 4.6 g, ProteinContent 22.1 g, FatContent 6.4 g, FiberContent 0.7 g

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