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Italian Chicken Rolls















Trans-fat Free, Low Carb


4 each chicken breast halves, boneless, skinless
2 slices mozzarella cheese
4 slices pastrami
cup bread crumbs
dry, italian style
¼ cup Parmesan cheese
2 tablespoons parsley leaves
chopped fresh
¼ cup milk, skim


Grease an 8 x 8 x 2 inch baking dish .

Place chicken pieces flat on cutting board.

Cover with waxed paper or plastic wrap.

Flatten each chicken breast to a ½ to ¼ inch thickness by pounding with a meat mallet or other heavy object.

Remove paper or plastic.

Place one piece cheese and one slice pastrami or ham on each chicken piece.

Fold long sides of each chicken piece in over meat.

Roll up chicken from short side; secure with toothpick.

Mix bread crumbs, cheese and parsley.

Dip chicken rolls into milk; coat evenly with bread crumb mixture.

Place seam side down in pan.

To serve now: Heat oven to 425 degrees F.

Bake uncovered about 30 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.

To serve from freezer:

Preheat oven to 375℉ (190℃).

Bake uncovered about 50 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 118g (4.2 oz)
Amount per Serving
Calories 24528% of calories from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 88mg 29%
Sodium 321mg 13%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 2%
Sugars g
Protein 69g
Vitamin A 5% Vitamin C 4%
Calcium 23% Iron 8%
* based on a 2,000 calorie diet How is this calculated?


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