Chicken With Roasted Pepper and Prosciutto (Light) |
|
 |
Prep Time: 15 Minutes Cook Time: 18 Minutes |
Ready In: 33 Minutes Servings: 4 |
|
From Rose Reisman Ingredients:
4 boneless skinless chicken breasts (about 1 lb) |
1 ounce sliced prosciutto (4 thin slices) |
1/2 cup grated part-skim mozzarella cheese |
1 small roasted red pepper, cut into strips |
1 egg |
2 tablespoons water or 2 tablespoons low-fat milk |
1/2 cup seasoned dry bread crumb |
2 teaspoons vegetable oil |
Directions:
1. Preheat the oven to 425ºF. Spray a baking sheet with cooking oil.
2. Working with one at a time, place the chicken breasts between sheets of waxed paper and pound to an even 1/4-inch thickness.
3. Divide the prosciutto slices among the flattened chicken breasts. Sprinkle the grated cheese over top and finish with the roasted pepper strips. Starting at the short end, carefully roll the breasts up tightly. Secure the roll with a toothpick.
4. Whisk the egg with the water or milk in a small bowl. Put the breadcrumbs on a plate. Dip each chicken roll in the egg mixture, then in breadcrumbs.
5. Spray a non-stick skillet with cooking oil, add the vegetable oil and place over high heat. Brown the chicken on all sides, turning often, about 3 minutes.
6. Transfer to the prepared baking sheet and bake for 15 minutes, just until cooked through and no longer pink in the center. Remove the toothpicks before serving. Serve whole or sliced.
|
|