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2 skinned, boned chicken
breasts, split
2 oz. Provolone cheese, cut up
2 Tbsp. extra-virgin olive oil
2 Tbsp. lemon juice
garlic salt (optional)
salt (optional)
pepper (optional)
4 Tbsp. Italian seasoned bread
4 Tbsp. grated Romano (or
Parmesan) cheese

Cut chicken to make 4 breast halves. Flatten each half
by pounding on a cutting board with a meat pounder or the edge
of a heavy China plate. Divide Provolone among cutlets,
placing cheese in center of each, then rolling so cheese is
inside. Combine oil and lemon juice in a dish; add salt and
pepper, if using. Combine crumbs and Romano in another dish.
Dip each chicken roll first in the oil-juice mixture, then in
the crumb-cheese mixture, until lightly coated. Arrange rolls
on a shallow nonstick baking tray, sprayed until slick with
cooking spray. Bake uncovered in a preheated 425 degrees oven for 15
to 20 minutes until golden. Makes 4 rollatini, 275 calories

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