Saturday, March 19, 2011
This recipe was awesome!
serves 8 ( 5 points + )
2 lbs. ( 4 ) boneless, skinless chicken breasts, halved horizontally so that they are each 4 oz.
2 oz. prosciutto, sliced very thin
½ c. part-skim mozzarella, shredded
⅓ c. dry bread crumbs
⅓ c. finely chopped carrot
2 T. water
1 T. olive oil
2 c. marinara sauce or tomato sauce seasoned to your liking
Place chicken cutlets between 2 sheets of plastic wrap. Pound to ¼" thickness. Combine carrots with bread crumbs and water. Place carrot mixture in the center of each piece of chicken. Top with thin slices of prosciutto and 1 T. mozzarella. Roll and secure with toothpicks or string. Heat oil in a nonstick skillet coated with cooking spray. Brown chicken on all sides. Add tomato sauce and reduce heat to simmer. Cover and cook until heated through and chicken is no longer pink. Remove toothpicks or string. Serve with the sauce.