Roasted Red Pepper and Prosciutto Stuffed Chicken
These baked stuffed chicken breasts are really simple to make, stuffed with melted cheese, roasted red peppers, prosciutto and baby spinach.
Foto: Skinnytaste
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
Steps
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Wash and dry the chicken cutlets well with paper towels.
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Combine breadcrumbs in one bowl and in a second bowl mix the olive oil, lemon juice, and pepper.
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Preheat the oven to 450°F.
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Lightly spray a baking dish with non-stick spray.
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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.
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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.
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Repeat with the remaining chicken. Bake 25 to 30 minutes.
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Cook in the air fryer in batches at 400°F for 12 minutes, turning half way through.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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