Chicken Rollatini with Prosciutto and Cheese Skinnytaste

The recipe Chicken Rollatini with Prosciutto and Cheese Skinnytaste can be made in approximately 45 minutes. For $4.77 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. This recipe makes 5 servings with 669 calories, 69g of protein, and 37g of fat each. Head to the store and pick up olive oil, reduced fat milk, red onion, and a few other things to make it today. 40178 people were impressed by this recipe. Plenty of people really liked this main course. It is brought to you by Skinny Taste. With a spoonacular score of 94%, this dish is spectacular. Try Chicken Rollatini with Prosciutto and Cheese, Chicken Rollatini With Cheese, Ham & Spinach, and Eggplant Rollatini with Goat Cheese for similar recipes.

Servings: 5

 

Ingredients:

Equipment:

Cooking instruction summary:

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 simple arugula salad or tomato salad for a complete dinner.I try to make a dish from my friend Julia's blog a few times a month to get show her some love, but also because she's a wonderful cook and I know her recipes won't fail me. I've had my eye on this one for a while, a perfect way to make chicken breasts if you're tired of the same old thing. I loved using olive oil and lemon juice to dip the chicken in before the breadcrumbs, it really added to the dish.There is no need to season the chicken with salt, the prosciutto gives you all the salt you need. If you are watching your sodium, use low sodium ham in place of the prosciutto and use unseasoned breadcrumbs or make your own instead. I used Sargento reduced fat provolone cheese which was wonderful and really complimented the prosciutto!A few other chicken breast recipes you may like: Lighter Chicken Saltimbocca, Baked Chicken Cordon Bleu, Spinach and Feta Stuffed Chicken and Broccoli and Cheese Stuffed Chicken.Chicken RollatiniModified from Julia's Healthy ItalianGina's Weight Watcher RecipesServings: 8 Serving Size: 1 chicken Points +: 4 pts SmartPoints:5Calories: 168.6 Fat: 6.4 g Protein: 22.1 g Carb: 4.6 g Fiber: 0.7 g Sugar: 0.0 gIngredients:8 thin chicken cutlets, 3 oz each4 (2.8 oz) slices thin lean prosciutto, sliced in half4 slices Sargento reduced fat provolone or mozzarella, sliced in half1/2 cup whole wheat Italian seasoned breadcrumbs1/4 cup Romano cheese (or parmesan)1 lemon, juice of1 tbsp olive oilfresh pepper1/4 red onion, slicedolive oil non-stick sprayDirections: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! 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.

 

Step by step:

1. 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.

2. Serve this with a simple arugula salad or tomato salad for a complete dinner.I try to make a dish from my friend Julia's blog a few times a month to get show her some love, but also because she's a wonderful cook and I know her recipes won't fail me. I've had my eye on this one for a while, a perfect way to make chicken breasts if you're tired of the same old thing. I loved using olive oil and lemon juice to dip the chicken in before the breadcrumbs, it really added to the dish.There is no need to season the chicken with salt, the prosciutto gives you all the salt you need. If you are watching your sodium, use low sodium ham in place of the prosciutto and use unseasoned breadcrumbs or make your own instead. I used Sargento reduced fat provolone cheese which was wonderful and really complimented the prosciutto!A few other chicken breast recipes you may like: Lighter Chicken Saltimbocca,

3. Baked Chicken Cordon Bleu, Spinach and Feta Stuffed Chicken and Broccoli and Cheese Stuffed Chicken.Chicken

4. Rollatini

5. Modified from Julia's Healthy Italian

6. Gina's Weight Watcher Recipes

7. Servings: 8 Serving Size: 1 chicken Points +: 4 pts Smart

8. Points:5Calories: 168.6 Fat: 6.4 g Protein: 22.1 g Carb: 4.6 g Fiber: 0.7 g Sugar: 0.0 gIngredients:8 thin chicken cutlets, 3 oz each4 (2.8 oz) slices thin lean prosciutto, sliced in half4 slices Sargento reduced fat provolone or mozzarella, sliced in half1/2 cup whole wheat Italian seasoned breadcrumbs1/4 cup Romano cheese (or parmesan)1 lemon, juice of1 tbsp olive oilfresh pepper1/4 red onion, slicedolive oil non-stick spray

9. Combine breadcrumbs and grated cheese in one bowl and olive oil, lemon juice, and pepper in another bowl.Preheat oven to 45

10. Lightly spray a baking dish with non-stick spray.Dip the chicken in the lemon-oil mixture, then in the breadcrumbs to coat well.

11. 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.

12. 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.

13. Bake 25 - 30 minutes.

14. Serve immediately! 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 Information:

covered percent of daily need