May 21, 2013

Roasted Red Pepper and Prosciutto Stuffed Chicken Breast



Chicken breast stuffed with melted cheese, roasted red peppers, prosciutto and baby spinach. Words cannot describe how good this is, and it's really not complicated to make.

I just returned from a four day weekend to Disney in Orlando with my family. It was both work and play, and it was really nice to get away for a few days to spend some quality time with my youngest daughter Madison and my husband Tommy. We stayed at the Grand Floridian which was beautiful and had so much fun in the parks. On our return seeing the devastation that just took place in Oklahoma deeply saddens me and once again reminds me just how fragile life can be – my prayers and thoughts are with Oklahoma today.

Just a quick note on the chicken; I couldn't eat two pieces after I photographed this. One piece with a side salad was plenty for me, but my husband who has a bigger appetite found two pieces the perfect amount. For the side salad I just tossed romaine lettuce, cucumbers and tomatoes with a little olive oil, apple cider vinegar, salt and pepper.



Roasted Red Pepper and Prosciutto Stuffed Chicken
Skinnytaste.com
Servings: 8 • Size: 1 roll • Old Points: 4 pts • Weight Watcher Points+: 5 pt
Calories: 190 • Fat: 6 g • Carb: 7 g • Fiber: 1 g • Protein: 27 g • Sugar: 1 g
Sodium: 536 mg • Cholest: 0 mg

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
  • 1 lemon, juice of
  • 1 tbsp olive oil
  • salt and fresh pepper
  • olive oil non-stick spray


Directions:

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°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). Repeat with the remaining chicken.  


Dip the chicken in the lemon oil mix, then into the breadcrumbs to coat and place on the baking dish; when done spray the top of the chicken with olive oil or cooking spray.

Bake 25 - 30 minutes. Serve immediately.

47 comments :

  1. Every time I make stuffed chicken breasts, I'm reminded how easy and tasty these are. This version looks fantastic...you just can't go wrong with prosciutto.

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  2. These look awesome. Will make these tomorrow!!!

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  3. Would love to give this dish a try! Looks like the rolls would be a tasty lunch over salad greens.

    Monica
    www.pear-shaped-gal.com

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    Replies
    1. they would be great over salad greens!

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  4. Gina, is there a reason you don't use an egg wash when breading?

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    1. I like the flavor and it sticks just fine.

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  5. Oh man, I can't wait to try this! I pretty much cook exclusively from your site and my hubby loves it. :) Any chance this would work with thinly sliced chicken breasts or do you specifically buy cutlets?

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  6. Too funny, my parents just took my daughter over the weekend, Friday-Sunday and they stayed at the Grand Floridian and had a Disney trip. Maybe you guys crossed paths!

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  7. yum, yum!

    http://therealfoodrunner.blogspot.com

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  8. Sounds good. But I always have trouble making stuffed chicken. I can never find thin chicken breast cutlets and forget slicing them myself... it's always a disaster.

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    1. I buy regular boneless, skinless chicken breasts and then pound them thin. I think this works better as it breaks up the muscle fiber and makes them easier to roll.

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  9. @ Carrie Ann......I buy thin cut chicken breasts from Market Street all the time (store brand...they cut them in the store) on a side note....just ask the Butcher in the store..I'm sure they will happily cut them thin for you...all you have to do is ask :)

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  10. Am totally in love with your site! Have so many recipes that I want to try :)

    Carina http://www.carstina.com/

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  11. I am planning to make this for my boyfriend later this week!

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  12. Ohhhhh I love things inside of things when it comes to food. YUM xxx

    reallyliteral.blogspot.com

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  13. PHE-nomenal. Mine were way less cute but sooo delicious.

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  14. Can I as for feedback on buying chicken? I find that the cuts that i buy lately have " chewy" ( u know what I mean?) pieces in them..( yuk) Do u have a fav brand? Do I have to go to the butcher?

    Thanks for any suggestions!!!

    -)

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    1. I buy them thinly sliced, no fat, very clean. I think it's purdue.

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  15. These look absolutely delicious!! I have some chicken breast and I was thinking what to cook with it. This is a great idea!

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  16. I don't usually eat white meat because I find it so dry and blah, however, I have made every single one of your stuffed chicken recipes, and they never disappoint!! Thank you so much! I will be making this tonight.

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    Replies
    1. I'm the same way!! I'm a dark meat girl but this works!!

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  17. Looks good! I think I'll add some fresh basil leaves to the spinach.

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  18. Any suggestions on what to use instead of the breadcrumb topping? I'm low-carbing it and have to stay away from bread.

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    Replies
    1. You could forgo the crumbs and just eat it without!

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  19. Gina, I made your chicken cordon bleu recipe last week, and also found that two chicken rolls was too much for me, so I only had one for 4 PPV and a side salad for a wonderful dinner! The remaining rolls are in the freezer ready to reheat for a night my hubby is out of town! : ) These look amazing, will try these next! Thanks for all you do and share!

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  20. Made for dinner tonight. Everyone enjoyed, even the 5 year old! :-)

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  21. I just finished making these. So yummyyyy!! Thank you for all your amazing recipes. I made 3 of them so far and they all turned out great! My mum is raving about your skinny mac n cheese. :)

    xx

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  22. I'm so happy you all liked it as much as we did!!

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  23. Made this last night for dinner. It was absolutely delicious!! Even my picky eater of a husband said it was a winner! Thank you so much for all the great recipes!

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  24. Could I make these with bacon instead? I love prosciutto, but just bought BOGO packs of bacon. I know it definitely wont be healthier. :)

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  25. These are fantastic! I baked them on the convection cycle at 400 degrees for 20 minutes and they were perfect- still moist but cooked through. Conveniently, I could roast asparagus at the same time, so that plus some couscous rounded out our meal. The roasted red peppers really add a nice depth of flavor. I roasted and skinned one myself- much cheaper than buying a jar and then I had exactly what I needed. Thanks Gina!

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  26. oh my this sounds really really good! and easy to make! thanks for sharing this wonderful recipe!

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  27. Do you think this is a recipe that would do well as a freezer meal? I was thinking of making a big batch and freezing some for another time.

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    Replies
    1. Great question, Laura. I want to make a variety of stuffed chicken rolls when breasts go on sale.

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  28. Made this tonight but I think mine were overstuffed and definitely needed a toothpick. Oh well! :) Used panko Italian breadcrumbs and didn't have any spinach but topped with jarred sun dried tomato pesto. The pesto definitely added that little extra something. Pretty darn good.

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    1. I used panko italian bread crumbs as well - they added a really nice and satisfying crunch to the dish.

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  29. What would you recommend for keeping this? I want to make but eat leftovers later in the week? Are they just as good reheated?

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  30. My boyfriend literally licked the plate! So good.

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  31. I made this on Sunday night for dinner. My husband loved it and wants me to make it again. This time, more :)

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  32. These were SO GOOD! we make these now almost every week or so!

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  33. My husband made these for me last night to celebrate our wedding anniversary. Stuffed chicken looks so complicated, but these are so easy to make and look elegant. They are also delicious. We will be having these again for sure!

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