Size: 1 roll • Old Points: 4 pts • Weight Watcher Points+: 5 pt

Calories: 190 • Fat: 6 g • Carb: 7 g • Fiber: 1 g • Protein: 27 g • Sugar: 1 g

Sodium: 536 mg • Cholest: 0 mg

INGREDIENTS:



8 thin chicken cutlets, 3 oz each

4 (2.8 oz) slices thin lean prosciutto, sliced in half

4 slices reduced fat provolone or mozzarella, sliced in half (Sargento)

8 slices (2.5 oz) roasted peppers (packed in water or homemade)

24 fresh baby spinach leaves (about 1 oz)

1/2 cup Italian seasoned breadcrumbs

1 lemon, juice of

1 tbsp olive oil

salt and fresh pepper

olive oil non-stick spray

DIRECTIONS:



Wash and dry the chicken cutlets well with paper towels. Combine breadcrumbs in one bowl and in a second bowl mix the olive oil, lemon juice, and pepper. Preheat the oven to 450°F. Lightly spray a baking dish with non-stick spray.

Place each cutle on a work surface such as a cutting board and lay 1/2 slice prosciutto, 1/2 slice cheese, 1 slice of roasted pepper and 3 spinach leaves on one side of the chicken cutlet. Roll and place seam side down on a dish (no toothpicks needed). Repeat with the remaining chicken.

 
 

 

Size: 1 roll • Old Points: 4 pts • Weight Watcher Points+: 5 pt

Calories: 190 • Fat: 6 g • Carb: 7 g • Fiber: 1 g • Protein: 27 g • Sugar: 1 g

Sodium: 536 mg • Cholest: 0 mg

INGREDIENTS:



8 thin chicken cutlets, 3 oz each

4 (2.8 oz) slices thin lean prosciutto, sliced in half

4 slices reduced fat provolone or mozzarella, sliced in half (Sargento)

8 slices (2.5 oz) roasted peppers (packed in water or homemade)

24 fresh baby spinach leaves (about 1 oz)

1/2 cup Italian seasoned breadcrumbs

1 lemon, juice of

1 tbsp olive oil

salt and fresh pepper

olive oil non-stick spray

DIRECTIONS:



Wash and dry the chicken cutlets well with paper towels. Combine breadcrumbs in one bowl and in a second bowl mix the olive oil, lemon juice, and pepper. Preheat the oven to 450°F. Lightly spray a baking dish with non-stick spray.

Place each cutle on a work surface such as a cutting board and lay 1/2 slice prosciutto, 1/2 slice cheese, 1 slice of roasted pepper and 3 spinach leaves on one side of the chicken cutlet. Roll and place seam side down on a dish (no toothpicks needed). Repeat with the remaining chicken.