Roasted Red Pepper and Prosciutto Stuffed Chicken Breast

20131029-161201.jpg

Recipe adapted from SkinnyTaste.com

Ingredients:

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

20131029-161408.jpg

Directions:

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.

20131029-161538.jpg

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.

20131029-162438.jpg

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.

20131029-162538.jpg

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

20131029-162630.jpg

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

20131029-162710.jpg

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.