Directions
- 1/2 c seasoned bread crumbs
- 1/4 c grated Pecorino Romano cheese, or parmesan
Combine in a shallow bowl.
- 1 lemon, juice of
- 1 tbsp olive oil
- pepper
Combine in another bowl. Preheat oven to 450°F. Lightly spray a 9 x 12 baking dish with non-stick spray.
- 8 thin sliced boneless skinless chicken cutlets, 3 oz each
- 1/2 c sun dried tomato bruchetta
- 1/2 c part-skim shredded mozzarella
- 1/2 c chopped baby spinach
- 1/4 small red onion, sliced
Place each cutlet on a cutting board and spread:
- 1 T sun-dried tomato bruschetta
- 1 T mozzarella cheese
- 1 T spinach leaves
- 3 slices red onion
Roll and place seam side down on a work surface. Dip into the lemon oil mixture, then into the crumb mixture and transfer to a baking sheet. Repeat.
- olive oil non-stick spray
Spray the top with olive oil spray. Bake 25 minutes, until golden and cooked through.
NOTES
- Serve this with a salad, or a simple pasta on the side like broccoli and orzo.