Ingredients
8pcsthin chicken cutlets,about 3 oz each
4slicesthin lean prosciutto,sliced in half
4slicesSargento reduced fat provolone,or mozzarella, sliced in half
½cupwhole wheat Italian seasoned breadcrumbs
¼cupRomano cheese,or parmesan
1Juice of lemon
1tbspolive oil
Fresh pepper
¼redonion,sliced
Olive oil non-stick spray
Preparation
Wash and dry cutlets well with paper towels.
Combine breadcrumbs and grated cheese in one bowl. In another bowl, combine olive oil, lemon juice, and pepper.
Preheat oven to 450 degrees F.
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 ½ slice prosciutto, ½ slice cheese, and a few chunks of 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 for 25 to 30 minutes. Serve immediately!
