Description
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. Serve this with a
Yield: 8servings | Serving Size: 1chicken
Ingredients
8thin chicken cutlets, 3 oz each
42.8 oz slices thin lean prosciutto, sliced in half
4slicesSargento reduced fat provolone or mozzarella, sliced in half
1/2cupwhole wheat Italian seasoned breadcrumbs
1/4cupRomano cheese, or parmesan
1lemon, juice of
1tbspolive oil
fresh pepper
1/4red onion, sliced
olive oil non-stick spray
Instructions
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!
Last Step:
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Notes
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.
Nutrition
Serving: 1chicken, Calories: 168.6kcal, Carbohydrates: 4.6g, Protein: 22.1g, Fat: 6.4g, Fiber: 0.7g
