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Italian Chicken Rolls


Thursday, January 01, 2004
4 servings
Vegetable oil cooking spray4 boneless skinless chicken breast (4 oz. each) pounded to ¼ inch thick
1 C. mushrooms, chopped
2 slices provolone cheese (1 oz. each)
½ tsp. Italian seasoning
1/3 C. Italian-style dry breadcrumbs
¼ C. fat-free milk
1 C. light spaghetti sauce
2 T. grated Parmesan cheese
Preheat oven to 425 degrees F. Spray 8 x 8-inch baking dish with vegetable oil cooking spray, set aside. Place each chicken breast on a square of plastic wrap. Put a layer of mushrooms and ½ a slice of cheese on each breast. Using the plastic wrap for better control, roll each chicken breast and secure with a toothpick. Discard the plastic wrap. In a shallow bowl combine Italian seasoning and breadcrumbs, set aside. Pour nonfat milk in a small bowl. Moisten each roll with milk and drudge through breadcrumb mixture. Place each seam side down in baking dish. Bake uncovered for 30 minutes. Remove from oven. Pour ¼ cup sauce and sprinkle ¼ of the Parmesan cheese over each roll. Bake for an additional 5-10 minutes. Remove toothpicks and serve.
Nutrition Facts:
238 calories, 14g carbohydrate, 31g protein, 6.6g fat, 3.3g saturated fat, 66mg cholesterol, 1.5g dietary fiber, 880mg sodium
adapted recipe by Janet Potts, RD, LD
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