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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. Avatar photo
    Barbra Judge

    Love this dish. Was wondering if I can make these ahead of time and freeze them? I want to take them on an RV camping trip. If so do I defrost them first or maybe cook them on a lower temperature for longer?

  2. Delicious and easy recipe. I roasted the red peppers first in the air fryer. My family of men loved it ! I will definitely make again.

  3. This was my send recipe in my new air fryer.  Delicious!  Not huge spinach fans so I substituted a few fresh basil leaves instead and worked out fine and tasty, I just say.  Thanks for sharing such yummy recipes. Loving my new air fryer. 

  4. Sorry I am new to this cooking thing. Do I roll the chicken in the olive oil lemon mixture and then roll it in the breadcrumbs? Or do I brush the Olive Oil lemon mixture on and sprinkle breadcrumbs on when they are already in the pan? Thanks for your help. 

  5. I made this tonight with a little variation.  I made with basil mixed in with the spinach and made it alla parmigiana. It was so delicious!