Ingredients
8chicken cutlets,thin, 3 oz each
2¾ozthin lean prosciutto,4 slices, sliced in half
4slicesreduced fat provolone,or mozzarella, sliced in half, Sargento
2½ozroasted peppers,8 slices, packed in water or homemade
24fresh baby spinach leaves,about 1 oz
½cupItalian seasoned breadcrumbs,or GF breadcrumbs
1lemon,juiced
1tbspolive oil
salt and fresh pepper
olive oil non-stick spray
Preparation
Wash and dry the chicken cutlets well with paper towels.
Combine breadcrumbs in one bowl and in a second bowl mix the olive oil, lemon juice, and pepper.
Preheat the oven to 450° degrees F.
Lightly spray a baking dish with non-stick spray.
Place each cutlet on a work surface such as a cutting board and lay 1/2 slice prosciutto, 1/2 slice cheese, 1 slice of roasted pepper and 3 spinach leaves on one side of the chicken cutlet.
Roll and place seam side down on a dish (no toothpicks needed). Dip the chicken in the olive oil and lemon juice, then into the breadcrumbs.
Repeat with the remaining chicken. Bake 25 to 30 minutes.
Cook in the air fryer in batches at 400 degrees F for 12 minutes, turning half way through.
