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Roasted Red Pepper and Prosciutto Stuffed Chicken Breast

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These baked stuffed chicken breasts are really simple to make, stuffed with melted cheese, roasted red peppers, prosciutto and baby spinach. Air fryer directions also included.

Roasted Red Pepper and Prosciutto Stuffed Chicken Breast – baked, not fried and they are easy to make!Prosciutto Stuffed Chicken Breasts

These baked prosciutto stuffed chicken breasts are really simple to make. Stuffed with mozzarella, roasted red peppers, prosciutto and baby spinach. They are baked, not fried so they are low in calories. Serve this with a big garden salad and you have yourself a meal.

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 – simple and delicious!

Roasted Red Pepper and Prosciutto Stuffed Chicken Breast – baked, not fried and they are easy to make!

 These baked stuffed chicken breasts are really simple to make, stuffed with melted cheese, roasted red peppers, prosciutto and baby spinach

Roasted Red Pepper and Prosciutto Stuffed Chicken Breast – baked, not fried and they are easy to make!

Roasted Red Pepper and Prosciutto Stuffed Chicken

5 from 4 votes
4
Cals:190
Protein:27
Carbs:7
Fat:6
These baked stuffed chicken breasts are really simple to make, stuffed with melted cheese, roasted red peppers, prosciutto and baby spinach.
Course: Dinner
Cuisine: American
These baked stuffed chicken breasts are really simple to make, stuffed with melted cheese, roasted red peppers, prosciutto and baby spinach.
Prep: 15 mins
Cook: 25 mins
Total: 40 mins
Yield: 8 servings
Serving Size: 1 roll

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 or  GF breadcrumbs
  • 1 lemon, juice of
  • 1 tbsp olive 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°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.

Air Fryer Directions:

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

Last Step:

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Nutrition

Serving: 1 roll, Calories: 190 kcal, Carbohydrates: 7 g, Protein: 27 g, Fat: 6 g, Saturated Fat: 0.5 g, Sodium: 536 mg, Fiber: 1 g, Sugar: 1 g

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62 comments on “Roasted Red Pepper and Prosciutto Stuffed Chicken Breast”

  1. These sounded so wonderful, but 450 cooked them to death and they were only in the oven for 18 minutes! Might try them again at a lower temp.

  2. Is the temperature correct on this? After 10 minutes as 450 these were almost cooked. I had to turn the temperature down.

  3. Hi Gina I am new to this post thing and I just made these and Just pulled them out of the oven! I Roasted the peppers myself more fresh that way! I also added some basil! sided with roasted green beans! I just took a bite OMG so goood!! Thanks Gina! I am a diabetic these recipes are low carb and perfect for me! I never had prosciutto before and its very very thin not sure if its more of a salami type or bacon type but interesting taste to t it !

  4. 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!

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

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

  7. 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.

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

  8. 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.

  9. Avatar photo
    curly purplepig

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

  10. 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!

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

  12. 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!

  13. 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

  14. 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!