Description
These baked stuffed chicken breasts are really simple to make, stuffed with melted cheese, 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.
Yield: 8servings | Serving Size: 1roll
Ingredients
8thin chicken cutlets, 3 oz each
42.8 oz slices thin lean prosciutto, sliced in half
4slicesreduced fat provolone or mozzarella, sliced in half (Sargento)
8slices2.5 oz roasted peppers (packed in water or homemade)
24fresh baby spinach leaves, about 1 oz
1/2cupItalian seasoned breadcrumbs or GF breadcrumbs
1lemon, juice of
1tbspolive 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: 1roll, Calories: 190kcal, Carbohydrates: 7g, Protein: 27g, Fat: 6g, Saturated Fat: 0.5g, Sodium: 536mg, Fiber: 1g, Sugar: 1g
