ITALIAN CHEESY PROSCIUTTO STUFFED CHICKEN

INGREDIENTS

1.5 lb boneless skinless chicken breasts, pounded thin

6 slices prosciutto

4 mozzarella string cheese sticks, cut in half

⅓ cup fresh spinach

1 ½ tbsp mayonnaise, organic or homemade mayo

½ tsp garlic powder

½ tsp sea salt

¼ tsp Italian seasonings

⅛ tsp black pepper

1 ½ tsp parmesan

INSTRUCTIONS

Preheat oven to 350 F, and line or oil a baking sheet.

Place chicken breast halves between two pieces plastic wrap or parchment paper and pound thin with a kitchen meat pounder or mallet.

Once chicken is thin, peel off top plastic wrap or parchment paper, and place a slice of prosciutto on top.

Then place a little spinach on top, and then a string cheese. Roll each half.chicken breast around the filling while tucking in the sides.

Place each chicken roll on the baking sheet. If chicken won’t stay rolled then use a wooden toothpick to keep together.

In a small mixing bowl combine: mayonnaise, garlic powder, sea salt, italian seasonings, and black pepper. Mix together.

Use a pastry brush or butter knife to spread the mayonnaise mixture over the top and sides of the chicken rolls.

Sprinkle the top with parmesan cheese. Bake for 30 minutes, or until chicken is done. Serve.

NOTES

* all nutritional data are estimates based on the products I used*

NUTRITION INFORMATION

Serving size: 1 seving out of 5, Calories: 137, Fat: 7 g, Saturated fat: 2 g, Unsaturated fat: 3 g, Trans fat: 0 g, Carbohydrates: 1 g / Net Carbs: 1 g, Sugar: 0 g, Sodium: 859 mg, Fiber: 0 g, Protein: 19 g, Cholesterol: 44 mg,

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