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Want to get the most out of your workouts?

A strict diet is 75% of the fight.
Bulkbites. PRO Meal Planning for Gym Rats.

recipe 35 min

Total 305 Kcal 44 g protein 11 g carbs 10 g fat

0.8 g Garlic, raw 0.25 x clove (3g)
5 g Plain Butter 0.5 x slice (10g)
18.6 g CAMPBELL'S Low Sodium Soups, .. 0.06 x serving 1 container (298g)
0 g Salt, table 0.25 x dash (0g)
0 g Spices, pepper, black 0.25 x dash (0g)
168 g Skinless Boneless Chicken Breast 1.5 x 4 Oz (112g)
3.8 g parmigiano reggiano cheese 0.25 x tbsp (15g)
13.5 g Bread crumbs, dry, grated, plain 0.13 x cup (108g)
0.5 g Spices, paprika 0.25 x tsp (2g)
10 g Prosciutto 1 x Slice (10g)
0 g Oil, PAM cooking spray, original 0.25 x spray , about 1/3 second (1 NLEA serving) (0g)
7.1 g Cheese, mozzarella, nonfat 0.06 x cup, shredded (113g)

Set the oven temperature to 350 degrees Fahrenheit / 175 degrees Celsius.
In a bowl, add chicken broth. Keep it in the oven until it is slightly warm. Remove from the oven and add garlic and butter.
In another bowl, mix paprika, Parmesan cheese and breadcrumbs. Keep the bowl aside.
Place chicken breasts in between plastic sheets and pound until you get ¼-inch pieces.
Now sprinkle both sides of chicken with salt, pepper and oregano. Top each chicken piece with mozzarella and prosciutto and roll them up. Dip each chicken roll in the chicken broth mixture and then dredge in the breadcrumb mixture.
Place each roll, with seam side down, in a baking tray lightly coated with cooking spray. Pour the remaining chicken broth mixture over the rolls.
Bake the rolls in the oven at the set temperature until they are golden and crisp. Serve hot.

Protein 40-50g

Carbs 10-20g

Fat 10-10g