Top chicken breast with marinara sauce and shredded part-skim mozzarella cheese, and place under the broiler just until the cheese melts. Add some steamed Green Beans or Broccoli.
Low-carb chicken salad with diced skinless chicken, reduced-fat mayo, a squirt of Dijon mustard for tang, minced onion and celery, and additional seasonings to taste.
3 Bonless, Skinless Chicken Breast halves
12 Prociutto slices, 2 Slices per half
6 Provolone slices, 1 Slice per half
18 Asparagus spears, trimmed 3 per half
1/4 cup of grated Romano Cheese
1 Package of Lawry's Tomato Sauce Packet
1 can diced tomatoes, drain juice into sauce
1/8 tsp. Pepper
Preheat the oven to 350 degrees. Halve each chicken breast and pound it to 1/4 inch thick. Place 2 slices of prociuuto and 1 slice of Provolone cheese onto each half and top with 3 aparagus spears. Roll each and secure with a toothpick. Make sauce per packet. Place chicken rolls into a square glass baking dish, top with Romano cheese, diced tomatoes and sauce from packet. Bake uncovered for 35- 45 minutes or until cooked through.