Chicken with Roasted Pepper & Prosciutto

By John Crowley

  • 1 small red pepper

  • 1 lb skinless, boneless chicken breasts (about 4)

  • 1 oz sliced prosciutto (4 thin slices)

  • 2 oz mozzarella cheese, cut into 4 equal-sized pieces

  • 1 egg white

  • 2 Tbsp water

  • 2/3 cup seasoned bread crumbs

  • 2 tsp vegetable oil

  1. Preheat oven to broil. Spray a baking sheet with non-stick vegetable pan spray. Broil red pepper for 15 to 20 minutes, turning often until charred on all sides. Preheat oven to 425 degrees F Put pepper in bowl and cover tightly with plastic wrap. When cool enough to handle, remove stem, skin and seeds, and cut into thin strips. Pound chicken breasts between sheets of waxed paper to 1/4-inch thickness. Divide prosciutto slices among flattened chicken breasts. Place a piece of cheese at the sort end of each breast, and place roasted pepper strips on top of the cheese. Staring at the filling end, carefully roll the breasts up tightly. Use a toothpick to hold chicken breast together. In small bowl, whisk together egg white and water. Put bread crumbs on a plate. Dip each chicken roll in egg white mixture, then in bread crumbs. Heat oil in non-stick skillet sprayed with vegetable spray. Cook over high heat for 3 minutes, turning often, or until browned on all sides. Transfer to prepared baking sheet and bake for 10 to 15 minutes. Remove toothpicks before serving. Recipe from, used by permission.

Nutritional Facts

Nutritional Information Per Serving
(1 chicken breast)
258 Calories
17g Carbs
0g Fiber
30g Protein
7g Fat
714mg Sodium
65mg Cholesterol

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