Sunday 7/17

Roasted Red Pepper and Prosciutto Stuffed Chicken

Ingredients:
8 thin chicken cutlets, 3 oz each
4 (2.8 oz) slices thin lean prosciutto, sliced in half
4 slices reduced fat provolone or mozzarella, sliced in half (Sargento)
8 slices (2.5 oz) roasted peppers (packed in water or homemade)
24 fresh baby spinach leaves (about 1 oz)
1/2 cup Italian seasoned breadcrumbs
1 lemon, juice of
1 tbsp olive oil

salt and fresh pepper
olive oil non-stick spray

Directions:
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°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). Repeat with the remaining chicken.  Dip the chicken in the lemon oil mix, then into the breadcrumbs to coat and place on the baking dish; when done spray the top of the chicken with olive oil or cooking spray. Bake 25 – 30 minutes. Serve immediately.

By: www.skinnytaste.com