I am so excited to share this recipe with everyone. As most of you know I love an EASY, delicious, quick recipe that I can make when I get home from training at night. You guys have to try this one; it's so good!
4 skinless, pounded chicken breasts (I buy mine pre-pounded from WholeFoods)
2 slices of reduced fat cheese (I used Jarlsberg)
4 slices prosciutto
Italian bread crumbs
2 egg whites
2 teaspoons cornstartch
Juice of 1/2 a lemon
Preheat oven to 450. Cut each slice of cheese in half (2 slices= 4 pieces for your 4 chicken breasts). Place 1 piece of cheese on 1 pounded chicken breast. Then add 1 prosciutto slice on top of the cheese and fold the chicken breast like a sandwich. (I had to put tooth picks in mine for a few minutes because they kept unfolding). Repeat for the remaining chicken breasts.
Place Italian breadcrumbs on a shallow plate.
Mix 2 egg whites, cornstartch, and lemon juice together. Dip pounded chicken breasts in egg white mixture, then dip and cover (both sides) with the Italian breadcrumbs. Allow them to rest for about 20-30 minutes.
Heat up some olive oil in a saute pan on high-medium. Place chicken breasts in the pan and brown each side of the breasts for about 3-4 minutes on each side. Then place the chicken in the oven for about 8-10 minutes.
sauteed carrots, and sauteed mushrooms. It was delicious, quick and everyone loved it. It has quickly become a favorite in our house. :) Thank you to my mother in law for finding this recipe and for sharing it with me.
PLF Daily Tip: Eat more of your meals at home! When you decide what goes into your recipes, you are shaping the health of your whole family. Cooking good, healthy food should be easy and fun.