This recipe is from Skinny Taste and wow is it easy and so so good! It makes a lot so this is a good one to make for company and you can even assemble it early and pop it in the oven straight out of the fridge like we did last night.
8 thin chicken cutlets, 3 oz each (I beat chicken breasts until they were as thin as I wanted)
4 (2.8oz) sliced thin lean prosciutto, sliced in half
2 slices reduced fat provolone or mozzarella, sliced in half
1/2 cup whole wheat Italian seasoned breadcrumbs
1/4 cup Parmesan cheese
1 lemon, juice of
1 Tbsp olive oil
1/4 red onion, sliced
olive oil non-stick spray
Wash and dry cutlets well with paper towels. Combine breadcrumbs and grate cheese in one bowl and olive oil, lemon juice, and pepper in another bowl.
Preheat the 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 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. Repeat with the remaining chicken. When finished, top with remaining crumbs and spray lightly with oil.
Bake 25-30 minutes. Serve immediately.
Servings size is 1 and they are 4 PointsPlus each.
I liked them like this, but my sister and mom both said they would like to try it with a sauce. So I might try to serve with spaghetti and tomato sauce next time.