Roasted Red Pepper and Prosciutto Stuffed Chicken
These oven-baked chicken breasts are incredibly easy to prepare, filled with gooey cheese, fire-roasted red peppers, savory prosciutto, and tender baby spinach.
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Ingredients
- 8 thin chicken cutlets
- 4 2.8 oz slices thin lean prosciutto, sliced in half
- 1/2 cup Italian seasoned breadcrumbs or GF breadcrumbs
- 1 lemon
- 1 tbsp olive oil
- salt and fresh pepper
- olive oil non-stick spray
- 8 slices 2.5 oz roasted peppers (packed in water or homemade)
- 24 fresh baby spinach leaves
- 4 slices reduced fat provolone or mozzarella
Instructions
- 1
Rinse the chicken cutlets thoroughly and pat them dry using paper towels.
- 2
In one bowl, mix the breadcrumbs, while in another, whisk together the olive oil, lemon juice, and pepper.
- 3
Set your oven temperature to 450°F to preheat.
- 4
Lightly coat a baking dish with non-stick spray to prevent sticking.
- 5
On a cutting board or clean work surface, lay out each cutlet and top one side with 1/2 slice of prosciutto, 1/2 slice of cheese, 1 slice of roasted pepper, and 3 spinach leaves.
- 6
Roll the cutlet tightly and position it seam side down on a plate (there's no need for toothpicks). Dip the rolled chicken into the olive oil and lemon juice mixture, then coat it in the breadcrumbs.
- 7
Continue this process with the remaining cutlets. Bake them in the preheated oven for 25 to 30 minutes.
- 8
Alternatively, you can cook them in an air fryer, working in batches at 400°F for 12 minutes, flipping them halfway through the cooking time.