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8 thin chicken cutlets, 3 oz each
4 (2.8 oz) slices thin lean prosciutto, sliced in half
4 slices reduced fat provolone or mozzarella, sliced in half (Sargento)
8 slices (2.5 oz) roasted peppers (packed in water or homemade)
24 fresh baby spinach leaves (about 1 oz)
1/2 cup Italian seasoned breadcrumbs
1 lemon, juice of
1 tbsp olive oil
salt and fresh pepper
olive oil non-stick spray
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1st Keep
 hawk206
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