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!
Serves:
Ingredients
- 8chicken cutlets,thin, 3 oz each
- 2¾ozthin lean prosciutto,4 slices, sliced in half
- 4slicesreduced fat provolone,or mozzarella, sliced in half, Sargento
- 2½ozroasted 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
Instructions
-
Wash and dry the chicken cutlets well with paper towels.
-
Combine breadcrumbs in one bowl and in a second bowl mix the olive oil, lemon juice, and pepper.
-
Preheat the oven to 450° degrees 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.
-
Cook in the air fryer in batches at 400 degrees F for 12 minutes, turning half way through.
Nutrition
- 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
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
