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CHICKEN AND CHEESE ROLLATINI 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 crumbs 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 each. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |