Chicken Rollatini with Proscuitto and Provolone

I know.. it has been a while.  The whole moving thing throws off the whole cooking thing.


i'm back.  and i made some kicking chicken the other night!  and I have some good stuff on the menu this weekend already :)

I saw this recipe on Gina's Skinny Eats several weeks ago and have been planning to make it since!  Seriously.  I pretty much followed her recipe, although it has given me a bunch of ideas on spins.  Here is my slightly modified version.

6 chicken tenders
italian breadcrumbs
3 cheese grated blend
lemon juice
olive oil
6 slices proscuitto
3 slices provolone

I took the chicken tenders and gave them a few wacks with the meat mallet, mostly just because i could :)  Meanwhile I mixed up a couple of tablespoons of lemon juice with a tablespoon or so of olive oil in one bowl and a 2:1 mixture of breadcrumbs and grated cheese in another bowl.  I took each chicken tender and washed it and patted it dry.  The tender was dipped into the lemon-oil mixtue followed by the breadcrumb mixture.  I placed a slice of proscuitto and half a slice of provolone in  middle and rolled the chicken up around it. 

The chicken baked in a lightly greased (Olive oil) pan for 30 minutes at 450.  since I was using tenders it probably could have cooked for 25 min. 

Note:  this looks a little more crunchy and whatnot because its from reheating the leftovers today... I forgot the camera in my other bag on Thursday when i made these.  oops.  but look at that crispy cheesy hammy goodness.mmm

Verdict - Win
It really was good!  I like this idea of the double breaded rollatini rather than trying to wrap a chicken breast around a bunch of filling and securing with toothpicks.  it was soo much easier.  We each ate to tenders and were full, leaving me 2 for lunch today :)

I had actually intended to take a couple of them and wrap a couple of asparagus spears in the middle of the proscuitto-cheese center rather than the onion that Gina used.  I still plan to do that... I think it would be awesome.  Other people suggested a basil leaf, but i like the asparagus idea, I just didn't follow through.  I also meant to spray the tops with olive oil so the breading would be crunchier during baking.  Either way it was a win.  the proscuitto was nice and salty and crispy from baking and it made my tummy happy :)

Plus, this was surprisingly easy -- far easier than David thought it was.  The hardest part is the tiny kitchen at the new house.

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