Wednesday, April 20, 2011

Chicken Rollatini

Great new recipe for ya'll to try!!

I got this recipe a few days ago from Gina's Skinny Recipes and it is sooooo amazing!

I am so glad I tried it.

Initially I thought it was too much work but it is really easy and sooo very yummy and also GOOD FOR YOU!!! YEAH!

I have made it twice already....and am eating the leftovers daily for lunch and dinner-it is THAT good!!!!

I am re-posting below...if you like yummy cheesy things, you will love these!!!


Chicken Rollatini - Modified from Julia's Healthy Italian

Gina's Weight Watcher Recipes Servings: 8 • Serving Size: 1 chicken • Old Points: 4 pts • Points+: 4 ptsCalories: 168.6 • Fat: 6.4 g • Protein: 22.1 g • Carb: 4.6 g • Fiber: 0.7 g • Sugar: 0.0 g
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

Preheat oven to 450°.

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.

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!

Serving size is listed as one, but I eat two for eight points with a steamed veggie or salad.

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