Chicken And Cheese Rollatini

• 2 chicken breasts, boned, skinned and split
• 2 oz. Provolone cheese, cut up
• 2 Tbsp. each: extra virgin olive oil and lemon juice
• garlic salt (optional)
• pepper to taste (optional)
• 4 Tbsp. Italian seasoned bread crumbs
• 4 Tbsp. Romano or Parmesan cheese, grated

1. Cut chicken to make 4 half breasts.
2. Flatten each half by pounding on a cutting board with a meat pounder.
3. Divide Provolone among cutlets, placing cheese in center of each, then rolling so cheese is inside.
4. Combine oil and lemon juice in a dish; add salt and pepper if using.
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. Arrange rolls on a shallow, nonstick baking tray sprayed until slick with cooking spray.
7. Bake, uncovered, in preheated oven at 425u0b0 for 15 to 20 minutes or until golden.
8. Makes 4 rollatini; contains 275 calories each.

chicken breasts, provolone cheese, extra virgin olive oil, garlic salt, pepper, italian seasoned bread crumbs, romano

Taken from www.cookbooks.com/Recipe-Details.aspx?id=278836 (may not work)