2 boneless skinless chicken breasts, split (1 lb. chicken fillets)
2 oz. (4 slices) part-skim sharp Provolone cheese
4 tbsp. low-calorie ("light") Italian-style salad dressing
4 tbsp. Italian-seasoned bread crumbs
4 tsp. extra-sharp grated Romano cheese

Preheat oven to 450 degrees. Spray a non-stick pan with cooking spray. Flatten the chicken fillets with your hand. Place the sliced Provolone on top of each fillet and roll the fillet up. Coat each fillet first with salad dressing, then in a mixture of bread crumbs and grated Romano cheese.

Arrange rolled chicken seam-side down on pan. Bake uncovered 25 minutes, until golden. Makes 4 servings, under 240 calories each.