Roasted Red Pepper and Prosciutto Stuffed Chicken Breast


Recipe adapted from


8 thin chicken cutlets, 3 oz each
4 (2.8 oz) slices thin lean prosciutto, sliced in half
4 slices reduced fat Provolone cheese
8 slices (2.5 oz) roasted peppers
(See instructions below for homemade)
24 fresh baby spinach leaves (about 1 oz)
1/2 cup Italian seasoned breadcrumbs
1 lemon, juice of
1 tbsp olive oil
1 Tbsp Mrs Dash Table Blend Seasoning
olive oil non-stick spray



Wash and dry the chicken cutlets well with paper towels. Place breadcrumbs in one bowl and in a second bowl mix the olive oil, lemon juice, and seasoning.


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 but if you do end up using them, make sure you take them out before serving). 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.

** Directions for Homemade roasted red peppers

On a stove top, broil pepper 2 in. from the heat until skin blisters, about 5 minutes. With tongs, rotate pepper a quarter turn. Broil and rotate until all sides are blistered and blackened.


Immediately place pepper in a small bowl; cover and let stand for 20 minutes.


Peel off and discard charred skin. Remove stem and seeds; chop pepper


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