Chicken Rollatini with Prosciutto and Cheese
- 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 whole wheat Italian seasoned breadcrumbs
- 1/4 cup Romano cheese (or parmesan)
- 1 lemon, juice of
- 1 tbsp olive oil
- fresh pepper
- 1/4 red onion, sliced
- olive oil non-stick spray
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Red onion (1/4)
- Meat
- Chicken cutlets, thin (8)
- Prosciutto, thin lean (4 (2.8 oz) slices)
- Cooking & Baking
- Olive oil (1 tbsp)
- Olive oil non-stick spray (1)
- Pepper, fresh (1)
- Bread & Baked Goods
Italian seasoned breadcrumbs, whole wheat (1/2 cup)
- Drinks
- Lemon, juice of (1)
- Dairy
- Romano cheese (1/4 cup)
- Sargento reduced fat provolone or mozzarella (4 slices)
Preparation
Read recipe preparation on skinnytaste.com
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Recipe Stats
Published April 13, 2011 (1 year ago).
403 people saved this recipe.
