I've tried a number of Skinnytaste recipes with mixed results, but this evening's dinner was a "winner, winner, chicken dinner." I adore Cuban sandwiches and this entree, though it doesn't contain the salami (a favorite of mine and one I don't indulge in often), is definitely reminiscent of that dish. I made very few changes to the original recipe.
Serves 2-4, 4 SP per serving
4 (1 lb total) thin, boneless chicken cutlets
1 1/4 cups pickle juice (or enough to cover cutlets)
4 tsp stone ground Dijon mustard
2 oz thinly sliced, lower sodium ham
4 slices Sargento's Ultra thin Swiss cheese
9 hamburger dill slices
olive oil spray
For the breading:
1 large egg, beaten
1/3 cup seasoned breadcrumbs
1/3 cup panko
Place chicken in a gallon freezer bag and cover with the pickle juice. Marinate 5-8 hours in the refrigerator. Drain and dry the chicken completely on paper towels. Discard marinade.
Preheat oven to 425 degrees and spray a baking sheet with the olive oil cooking spray.
Spread 1 tsp mustard over each chicken cutlet.
Layer the ham, then the cheese, then 3 pickle slices on each chicken cutlet. Roll up and secure with 2 or 3 toothpicks.
Beat egg in a shallow bowl; combine bread crumbs and panko in another shallow bowl.
Dip each roll in the egg, then coat with the crumbs.
Transfer rolls to baking sheet. Spray the rolls generously with the olive oil cooking spray. Bake 25 minutes.
Aside from the need to plan for the marinating of the chicken cutlets, this is an entree that goes together in about 10 minutes. I served it this night with a 4 bean salad because after baking Christmas cookies all day, I was too tired to make any other sides. In the future, I might make some saffron rice and black beans. This is going to be a frequent meal with its ease of preparation and low points.