Grilled Chicken Tenderloins Cooking Instructions
For all cooking methods, heat to an internal temperature of 165° F.
8 Georges Farmers Market® chicken cutlets (thin, 4 ounces each)
11.25 oz. prosciutto (thin lean, sliced in half)
4 slices provolone cheese (sliced in half)
1/2 cup bread crumbs (whole wheat Italian seasoned)
1/4 cup Romano or Parmesan Cheese (grated)
1 lemon (juice of)
1 tbsp. Olive Oil
Black Pepper (freshly ground)
1/4 purple onion (sliced)
non-stick spray (olive oil)
Preheat oven to 450°.
Lightly spray a baking dish with non-stick spray.
Dip the chicken in the lemon-oil mixture, then in the breadcrumbs to coat well.
Place each cutlet on a work surface such as a cutting board and lay 1/2 slice prosciutto, 1/2 slice cheese and a few chunks red onion on one side of the chicken cutlet.
Roll and place seam side down in a baking dish (no toothpicks needed).
Repeat with the remaining chicken.
When finished, top with remaining crumbs and spray lightly with oil.
Bake 25 – 30 minutes.