Chicken Breast stuffed 

with Provolone, Prosciutto

Roasted Red Pepper & Artichoke 

Chef Ed's "Quick"Homemade Tomato Sauce

Yield: 8 servings

190 calories per serving

Ingredients:

8 thin chicken cutlets, about 3 ounces each

4 slices thin lean prosciutto, sliced in half

4 slices reduced fat provolone or mozzarella, sliced in half

8 slices of roasted red peppers, diced 

 (packed in water)

2 Artichokes- diced small

 (packed in olive oil)

24 fresh baby spinach leaves

1/2 cup seasoned breadcrumbs

1 lemon, juiced

1 tablespoon olive oil

salt and fresh black pepper

Olive Oil non-stick spray

-Preheat oven to 450 degrees. Lightly spray a baking dish with non-stick spray

-Wash and dry the chicken cutlets well with paper towels.

-In a bow combine the breadcrumbs and in a second bowl, the lemon juice, olive oil and salt and pepper-

-Dice the Red pepper slices, and artichoke and set aside in a small bowl.

-Place each cutlet on a clean surface, such as a cutting board.

-Lay 1/2 slice prosciutto, 1/2 slice cheese and about a tablespoon of the diced bell pepper and artichoke mixture

-Than add on top about 3 baby spinach leaves.

-Roll and place seam side down on a dish (no toothpicks needed). Repeat with the remaining chicken .-Dip the chicken rolls, one at a time, in the lemon oil mix, then into the breadcrumbs to coat and place on the baking dish, when done spray the top of the chicken rolls with olive oil non-stick spray

-Bake for about 20 minutes.

Serve with a nice summer salad, and a nice pasta of your choice with Chef Ed's tomato Sauce

Chef Ed's Quick Homemade Tomato Sauce

Here is the recipe:

1 tablespoon oil

3 or 4 ripe Roma tomatoes (diced with skins seeds and juice)

l large garlic clove minced

1 teaspoon each of fresh oregano, rosemary and basil

Salt and freshly ground pepper.

-Heat a medium sauté pan over med-high heat, add the diced tomatoes and the garlic and sauté until the tomatoes release their juices, about 5 minutes; add the minced fresh herbs, sauté for another couple of minutes.

-Season with Salt and Pepper to your taste.