An inside-out twist to a family favorite. When preparing don’t be afraid to get creative adding any veggies or sauces you’d like (we like pesto, tomato, and mozzarella and topped with a sprinkling of pine nuts too!). You can roll these in advance, keep refrigerated then coat them and bake them when ready. These offer tons of protein so be sure to balance with a side salad or other serving of veggies for your carb fix.
4 BONELESS SKINLESS CHICKEN BREASTS
¼ TSP SALT
½ CUP SHREDDED MOZZARELLA
8 THIN SLICES TURKEY (DELI OR FROM THE BREAST)
¼ CUP SEASONED WHOLE WHEAT BREAD CRUMBS
2 TBSP PARMESAN CHEESE
½ TBSP OLIVE OIL
¼ CUP MARINARA SAUCE
8 THIN SLICES RED ONION
1/2 GREEN BELL PEPPER, THINLY SLICED
Preheat oven to 450 F. Line a rimmed baking sheet with foil & spray with cooking oil.
Cover chicken with wax paper and pound to ¼ inch thick.
Top each piece with 1 tbsp mozzarella & 2 slices turkey.
Loosely roll each up and set them seam side down.
In a small bowl, combine bread crumb and parmesan. In second bowl, pour olive oil.
Dip chicken roll up in oil mixture then bread crumb mixture.
Place seam side down, repeat with remaining chicken.
Bake until chicken is done, about 20 min. Top each with 1 TBSP marinara, 1 TBSP mozzarella, 2 sliced red onion & bell pepper.
Return to oven, bake 4-5 minutes.
Gluten Free – choose gluten free bread crumbs or remove entirely.
Vegetarian – slice zucchini thinly, layer veggies & cheese and roll up.