Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Serves 8
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:
- 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.
- 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.
- 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.
- 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