Chicken And Cheese Rollatini

1. 1

   Cut chicken to make 4 half breasts.

2. 2

   Flatten each half by pounding on a cutting board with a meat pounder.

3. 3

   Divide Provolone among cutlets, placing cheese in center of each, then rolling so cheese is inside.

4. 4

   Combine oil and lemon juice in a dish; add salt and pepper if using.

5. 5

   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.

6. 6

   Arrange rolls on a shallow, nonstick baking tray sprayed until slick with cooking spray.

7. 7

   Bake, uncovered, in preheated oven at 425u00b0 for 15 to 20 minutes or until golden.

8. 8

   Makes 4 rollatini; contains 275 calories each.

* Per serving · 4 servings · Values may vary.

No additional tips available.