Roasted Red Pepper and Prosciutto Stuffed Chicken
User Reviews
5
Roasted Red Pepper and Prosciutto Stuffed Chicken
Description
The Roasted Red Pepper and Prosciutto Stuffed Chicken features thin chicken cutlets layered with prosciutto, provolone cheese, roasted peppers, and fresh spinach. After assembling the filling inside the chicken, each roll is dipped in a mixture of olive oil, lemon juice, and black pepper, then coated with Italian seasoned breadcrumbs. Baking at a high temperature creates a crispy breadcrumb crust while the interior remains tender and flavorful from the fillings. The provolone provides a creamy, mild cheese element balancing the salty prosciutto and sweet roasted peppers.
The final dish delivers a pleasing contrast between the crunchy breadcrumb coating and the moist, savory stuffing inside. The lemon juice in the coating adds a subtle brightness, enhancing the overall flavor. This recipe cooks all elements together in the oven, encouraging melding of flavors and easy preparation.
Serve this stuffed chicken alongside roasted vegetables, a simple salad, or pasta to complement the rich stuffing and crispy crust. The method requires no toothpicks, simplifying assembly and cleanup.
Ingredients
- 8 chicken breast 3 oz each, thin cutlets
- 4 prosciutto 2.8 oz slices, thin, lean, sliced in half
- 4 lices provolone cheese sliced in half (Sargento, reduced fat or mozzarella
- 8 lices roasted peppers 2.5 oz, packed in water or homemade
- 24 spinach about 1 oz, fresh baby leaves
- 1/2 cup Italian seasoned breadcrumbs or gluten-free breadcrumbs
- 1 lemon (juice of)
- 1 tbsp olive oil
- salt
- black pepper
- olive oil non-stick spray
Instructions
- Wash and dry the chicken cutlets well with paper towels.
- Cook in the air fryer in batches at 400°F for 12 minutes, turning half way through.
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 190 kcal
% Daily Value*
| Serving | 1roll | |
| Calories | 190kcal | 10% |
| Carbohydrates | 7g | 2% |
| Protein | 27g | 54% |
| Fat | 6g | 9% |
| Saturated Fat | 0.5g | 3% |
| Sodium | 536mg | 22% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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