Roasted Red Pepper and Prosciutto Stuffed Chicken
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Chicken breasts stuffed with prosciutto, mozzarella, roasted red peppers, and spinach, then baked until tender. This elegant but simple dish is perfectly suited to weeknight dining.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 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
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 1122mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 342mg
- Calcium
- 125mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1122MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.