Roasted Red Pepper and Prosciutto Stuffed Chicken
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
- 1
Wash and dry the chicken cutlets well with paper towels.
- 2
Combine breadcrumbs in one bowl and in a second bowl mix the olive oil, lemon juice, and pepper.
- 3
Preheat the oven to 450°F.
- 4
Lightly spray a baking dish with non-stick spray.
- 5
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.
- 6
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.
- 7
Repeat with the remaining chicken. Bake 25 to 30 minutes.
25 min - 8
Air Fryer Directions:
- 9
Cook in the air fryer in batches at 400°F for 12 minutes, turning half way through.
12 min
Nutrition
Per serving (based on 8 servings)
