Okay, so by no means am I culinary creative enough to come up with this recipe on my own. However, I’m always on the look out for dinner recipes with a high protein content and a lower caloric value (just in case I want a small bite of something sweet for dessert 😉).
So this recipe originated from Skinnytaste. The first run was pretty great, but I made a few of my own changes to lower the calories and carbs just a little and up the flavor by a lot!
And as I’ve said before, when it comes to dinner, I’m usually starving by then. So it better be quick and it better be easy, and this recipe qualifies as both!
- Skinless boneless chicken breast (I used a pack of 3 large chicken breasts)
- 1 large egg, 2 egg whites
- 1 tbsp water
- 1/2 cup of pako breadcrumbs
- Season salt
- 1/4 cup grated Parmesan cheese
- 6 slices Proschiutto
- 6 slices thin sliced Sargento Swiss cheese
Preheat oven to 450*. Spray a large Pyrex dish with olive oil cooking spray.
Slice chicken breasts in half, horizontally, and pound chicken to make thinner.
Lay chicken on cutting board, take one piece of cheese, place on chicken, and take one piece of prosciutto and place on top of cheese. Roll into chicken breast and place toothpicks into chicken to keep them rolled together.
In a medium bowl, whisk egg, egg whites and water together. Set aside. On a plate, combine pako bread crumbs, Parmesan cheese, and season salt.
Dip chicken in egg wash, and dip in breadcrumbs. Place in Pyrex dish.
Bake for 30 minutes.
Serving size: 1 roll