• 2 (4 to 6 ounce) boneless and skinless chicken breast, cut in half and pounded thin
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper
• 2 zucchini, thinly sliced with a mandoline
• 4 slices fat free provolone cheese
• 8 toothpicks or food sticks
• 1/2 cup breadcrumbs
• 2 tablespoons sunflower oil

1. On a plate, season the chicken with the salt and pepper.
2. Lay the chicken on a plate one at a time then place slices of zucchini and cheese on top. Roll together then close with a toothpick. Do the same thing with the remaining pieces.
3. Dredge the chicken rolls with the breadcrumbs. Shake off the excess.
4. Over medium heat, on a large saucepan, warm up the oil. When the oil is hot, brown the chicken rolls uniformly.
5. When the chicken rolls are cooked through, slice to smaller pieces or leave them as they are.
6. Serve while hot.

Calories: 297 | Total Fat: 17 g | Saturated Fat: 6 g | Carbohydrates: 13 g | Fiber: 2 g | Sugar: 3 g | Protein: 23 g | Cholesterol: 61 mg | Sodium: 472 mg