This recipe had me at “Healthy and Light” and “Child-friendly” – in addition, high in protein! This will be our nice, sit down dinner tonight after a weekend of soccer and karate! I yearn for these nights where we can sit down as a family and share with each other what was the most fun part of the weekend! This recipe is from Food Done Light. I think I’ll bookmark this site!
Sign up for our newsletter NOW. This week we highlighted our Strength and Hope volumes as it is Breast Cancer Awareness month.
Ingredients
- 2 lb . boneless , skinless chicken breast (8 small breasts or cut 4 large breasts in half)
- 4 oz . reduced fat Havarti or cheddar slices , cut in half
- 4 slices prosciutto , cut in half
- 1/2 cup panko bread crumbs (whole wheat if possible)
- 1 tbsp . melted butter
- 1/2 tsp . dried oregano
- 1 tsp . kosher salt
- 1/4 tsp . fresh ground black pepper
- 1 tbsp . mustard
Instructions
-
Preheat oven to 375°. Place a large wire rack on top of a baking sheet. Spray wire rack with cooking spray.
-
In a flat dish, stir together panko, butter, oregano, salt and pepper.
-
Dry chicken breasts with a paper towel and place on large cutting board.
-
Place a piece of chicken between 2 pieces of plastic wrap and pound out until 1/4 inch thick.
-
Top with one piece of cheese on top of one slice of prosciutto. Roll it up. Repeat with 3 other slices of cheese and prosciutto.
-
Place one roll onto of each piece of chicken.
-
Fold up two opposites side of chicken over the prosciutto and roll up the chicken like a burrito.
-
Place chicken seam side down onto the wire rack.
-
Repeat with remaining 3 pieces of chicken.
-
Rub each chicken breast with 1 tsp mustard.
-
Spoon about 2 tbsp. panko on top of each chicken breast and gently press into the chicken.
-
Place onto the wire rack.
-
Bake for 25 minutes.
No comments yet.