Roasted Red Pepper and Prosciutto Stuffed Chicken Breast Recipe

Omigosh,  I have to share this stuffed chicken breast recipe with you!  Gina Homolka’s site rarely disappoints, and this recipe is no exception.  I would totally make it for company.  The recipe as written calls for slices of mozzarella cheese, and this is fine.  We have chosen to really limit our non-Free Day dairy intake, so I substituted 1 tsp of shredded parmesan cheese for the mozzarella and it was really, really good!  Enjoy!



Roasted Red Pepper and Prosciutto Stuffed Chicken

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
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


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.  (Makes 8 servings)

Nutritional Information per serving:  Calories: 190 • Fat: 6 g • Carb: 7 g • Fiber: 1 g • Protein: 27 g