Chicken with roasted pepper and prosciutoo

Yield: 4 servings

• 1 small red pepper
• 1 pound skinless, boneless chicken breasts (about 4)
• 1 ounce sliced prosciutto (4 thin slices)
• 2 ounces mozzarella cheese, cut into four equal-sized pieces.
• 1 egg white
• 2 tablespoons water
• 2/3 cup seasoned bread crumbs
• 2 teaspoons vegetable oil

1. Broil red pepper for 15 to 20 minutes, turning often until charred on all sides. Preheat oven to 425° F. Put pepper in bowl and cover tightly with plastic wrap. When cool enough to handle, remove stem, skin, and seeds, and cut into thin strips.
2. Pound chicken breasts between sheets of waxed paper to ¼-inch thickness. Divide prosciutto slices among flattened chicken breasts. Place a piece of cheese at the short end of each breast, and place roasted pepper strips on top of the cheese. Starting at the filling end, carefully roll the breasts up tightly. Use a toothpick to hold each chicken breast together.
3. In small bowl, whisk together egg white and water. Put bread crumbs on a plate. Dip each chicken roll in egg white mixture, then in bread crumbs. Heat oil in nonstick skillet sprayed with vegetable spray. Cook over high heat for 3 minutes, turning often, or until browned on all sides. Transfer to prepared baking sheet and bake for 10 to 15 minutes. Remove toothpicks before serving.

NUTRITION FACTS (PER SERVING): CALORIES 258, CARBOHYDRATE 17 GRAMS (G), FIBER 0 G, PROTEIN 30 G, TOTAL FAT 7 G, CHOLESTEROL 65 MILLIGRAMS (MG), SODIUM 714 MG