Makes 2-4 servings
1 (1/4 lb) of chicken breast, sliced thin
4 slices of low-salt, low-fat lean ham
4 slices of fat free/low-sodium swiss cheese
1/4 of extra virgin olive oil (or 1/4 cup of fat-free mayo)
3/4 cup of bread crumbs or 1 cup whole grain cereal flakes grinded in mini food processor
Preheat oven to 350°F. Lay cutlets on saran wrap, cut into long pieces and pound until thin. Fold ham and cheese and half and lay over the chicken. You can add to taste sliced garlic, basil, rosemary and vegetables like tomato or asparagus before rolling.)
Start at the narrowest end of cutlet and the roll up. Secure with a toothpick or be sure to lay them seam side down once breaded.
Dip pastry brush in extra virgin olive oil and brush on chicken rolls. Quickly put the entire chicken roll into bowl of bread crumb and use your hand or a spoon to press crumbs firmly onto chicken roll.
Transfer the rolled cutlets to a baking dish. Then, using a teaspoon, drizzle some extra virgin olive oil over each chicken roll. (If on hand, pour a little white wine in dish to cook with chicken and then spoon on when finished) Bake for 15 - 20 minutes in the middle of the oven. In the last few minutes switch your oven to "broil" and move your baking dish to the rack closest to heating element. In 1-2 minutes, the high heat will brown up the crumbs. Remove from oven and enjoy!
Recipe courtesy of Elizabeth Rekowicz.