Roasted Red pepper and Prosciutto Stuffed Chicken Breast

By sheilaolim

Servings: 8 • Size: 1 roll • Old Points: 4 pts • Weight Watcher Points+: 5 pt
Calories: 190 • Fat: 6 g • Carb: 7 g • Fiber: 1 g • Protein: 27 g • Sugar: 1 g
Sodium: 536 mg • Cholest: 0 mg

Ingredients

•  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
•  1 lemon, juice of
•  1 tbsp olive oil
•  salt and fresh pepper
•  olive oil non-stick spray

Details

Adapted from skinnytaste.com

Preparation

Step 1

Wash and dry the chicken cutlets well with paper towels. Combinebreadcrumbs in one bowl and in a second
bowl mix the olive oil, lemon juice, and pepper.
Preheatthe oven to 450°F. Lightly spray a baking dish with non-stick spray.
Placeeach 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. Rolland placeseam side
down on a dish (no toothpicks needed). Repeat with the remaining chicken.
Dipthe chicken in the lemon oil mix, then into the breadcrumbs to coat and place on the baking dish; when
done spraythe top of the chicken with olive oil or cooking spray.
Bake 25 - 30 minutes. Serve immediately.