Recipe - Chicken Rollatini

Chicken Rollatini

8 thin chicken cutlets, 3 oz each. (If you can't get these ready made from the butcher you can cut a breast in half and then half again then pound the pieces thin.)
8 slices of prosciutto
8 slices of provalone or other cheese
1/2 cup ground pork rhinds (I use a 99 cent package and crush)
1/4 cup parmessan cheese, grated
1 egg, lightly beaten

Pound chicken if needed. Mix the pork rhinds and cheese in a small bowl. Lightly beat the egg and pull in small bowl.
Take a piece of chicken on your work surface. Put a piece of prosciutto on the chicken and then a slice of cheese. Fold as needed so they all fit together. Roll the chicken, ham and cheese up and put in a pan seam side down. Repeat until all 8 are rolled.
Brush the tops and sides of the rolls with the egg wash and sprinkle (and pat on) the rhind/cheese mixture.
Bake 25-30 minutes until the chicken reaches 165 degrees. You can eat one or 2 for dinner.

Note: You can scale this depending on the size of your chicken. The original recipe suggests dipping in the liquid and breading both sides. This is a waste of carbs since anything inside the roll or on the bottom will not brown and will be soggy. Much of the cheese leaks out of the roll. I am planning to eperiment with wrapping the cheese up in the prosciutto to make a small bundle that is then rolled in the chicken to try and contain the cheese a little better. Original recipe added slided onion in the middle. Cutting and onion was too much trouble for me. I have been warming these in the toaster oven subsequent nights and they are still very tasty. A little bit of work but pretty easy if you can get the chicken pre-cut thin. Very yummy.


Adapted from http://www.skinnytaste.com/2011/04/chicken-rollatini-with-prosciutto-and.html