Red Pepper and Prosciutto Stuffed Chicken Recipe

Red Pepper and Prosciutto Stuffed Chicken Recipe

How To Make Red Pepper and Prosciutto Stuffed Chicken

Get your tummy filled up and your heart happy with this chicken recipe stuffed with roasted bell pepper and prosciutto!

Preparation: 15 minutes
Cooking: 25 minutes
Total: 40 minutes



  • 8chicken cutlets,thin, 3 oz each
  • ozthin lean prosciutto,4 slices, sliced in half
  • 4slicesreduced fat provolone,or mozzarella, sliced in half, Sargento
  • ozroasted peppers,8 slices, packed in water or homemade
  • 24fresh baby spinach leaves,about 1 oz
  • ½cupItalian seasoned breadcrumbs,or GF breadcrumbs
  • 1lemon,juiced
  • 1tbspolive oil
  • salt and fresh pepper
  • olive oil non-stick spray


  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° degrees 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.

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


  • Calories: 457.45kcal
  • Fat: 27.28g
  • Saturated Fat: 8.25g
  • Trans Fat: 0.18g
  • Monounsaturated Fat: 12.65g
  • Polyunsaturated Fat: 4.44g
  • Carbohydrates: 7.27g
  • Fiber: 1.01g
  • Sugar: 1.11g
  • Protein: 43.99g
  • Cholesterol: 127.84mg
  • Sodium: 552.79mg
  • Calcium: 154.10mg
  • Potassium: 555.06mg
  • Iron: 2.25mg
  • Vitamin A: 134.99µg
  • Vitamin C: 21.80mg
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