CHICKEN ROLLATINI

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Serves 8

Chicken cutlets dipped in lemon and olive oil, gently coated in a combination of bread crumbs and romano cheese then rolled with prosciutto, cheese and red onion and baked until golden. Sprinkle some shred lime skin.

You Need:

• 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 breadcrumbs
• 1/4 cup Romano cheese (or parmesan)
• 1 lemon, mak it juice
• 1 tbsp olive oil
• fresh pepper
• 1/4 red onion, sliced
• 8 slices tomamo
• some asparaus (u can add or not add it's up to you!)
• olive oil non-stick spray

Tips:

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.
2. Put the slices chicken in to the olive oil and lemon juice sauce for 2 mins and put in to the combine breadcrumbs, make sure you get the breadcrumbs on both side of the chicken.
3. Roll the chicken with the things that you want to put (Tomato, cheese, asparaus,prosciutto) and place seam side down in a baking dish (no toothpicks needed). Repeat with the remaining chicken. When finished, put more breadcrumbs on the chicken roll and spray lightly with oil.
4. 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.

Calories: 

 168.6 • Fat: 6.4 g • Protein: 22.1 g • Carb: 4.6 g • Fiber: 0.7 g • Sugar: 0.0 g