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Roasted Red Pepper and Prosciutto Stuffed Chicken

5 from 8 votes

These baked stuffed chicken breasts are really simple to make, stuffed with melted cheese, roasted red peppers, prosciutto and baby spinach.

Prep Time: 15

Cook Time: 25

Total Time: 40

Yield: 8 servings

Course: Dinner

Cuisine: American

Ingredients

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 or GF breadcrumbs
1 lemon (juice of)
1 tbsp olive oil
salt and fresh pepper
olive oil non-stick spray

Instructions

Wash and dry the chicken cutlets well with paper towels.
Combine breadcrumbs in one bowl and in a second bowl mix the olive oil, lemon juice, and pepper.
Preheat the oven to 450°F.
Lightly spray a baking dish with non-stick spray.
Place each cutlet on a work surface such as a cutting board and lay 1/2 slice prosciutto, 1/2 slice cheese, 1 slice of roasted pepper and 3 spinach leaves on one side of the chicken cutlet.
Roll and place seam side down on a dish (no toothpicks needed). Dip the chicken in the olive oil and lemon juice, then into the breadcrumbs.
Repeat with the remaining chicken. Bake 25 to 30 minutes.

Air Fryer Directions:

Cook in the air fryer in batches at 400°F for 12 minutes, turning half way through.

Nutrition

Serving: 1roll, Calories: 190kcal, Carbohydrates: 7g, Protein: 27g, Fat: 6g, Saturated Fat: 0.5g, Sodium: 536mg, Fiber: 1g, Sugar: 1g

- WW Points: 4

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