Stuffed Chicken Breast with Prosciutto and Roasted Red Peppers

These baked stuffed chicken breasts are straightforward to prepare and full of flavor. Each chicken cutlet is rolled around melted cheese, roasted red peppers, prosciutto and baby spinach, then baked until golden — a lighter alternative to frying. Air fryer directions are included for a quick, crisp finish.

Prosciutto Stuffed Chicken Breasts

These prosciutto-stuffed chicken breasts are baked, not fried, making them a lighter yet satisfying dinner option. The filling—mozzarella or provolone, roasted red peppers, thin prosciutto and fresh baby spinach—melts inside the chicken and stays moist during baking. Serve with a crisp green salad, steamed vegetables, or a simple grain like quinoa for a complete meal.

I found that one roll paired with a side salad was plenty for a light meal, while larger appetites may prefer two. For a simple side salad, toss romaine leaves with sliced cucumber and tomatoes, then dress with a drizzle of olive oil, a splash of apple cider vinegar, and salt and pepper to taste.

Roasted Red Pepper and Prosciutto Stuffed Chicken

Yield: 8 servings | Serving size: 1 roll

Prep time: 15 mins · Cook time: 25 mins · Total time: 40 mins

Summary

Light, flavorful and elegant enough for guests, these stuffed chicken rolls combine lean chicken cutlets with a savory filling of prosciutto, reduced-fat cheese, roasted red peppers and baby spinach. A light coating of seasoned breadcrumbs adds a crisp exterior. The recipe works well in the oven or the air fryer for a quicker result.

Ingredients

8 thin chicken cutlets (about 3 oz each)
4 slices thin, lean prosciutto (about 2.8 oz), each slice cut in half
4 slices reduced-fat provolone or mozzarella, each slice cut in half
8 slices roasted red peppers (about 2.5 oz; packed in water or homemade)
24 fresh baby spinach leaves (about 1 oz)
1/2 cup Italian seasoned breadcrumbs (or gluten-free breadcrumbs)
Juice of 1 lemon
1 tablespoon olive oil
Salt and freshly ground black pepper, to taste
Olive oil non-stick spray (or a light brushing of oil for the baking dish)

Instructions

Pat the chicken cutlets dry with paper towels so they will hold the filling and brown more evenly.
In one shallow bowl, place the Italian seasoned breadcrumbs. In a second bowl, whisk together the olive oil, lemon juice and a pinch of black pepper.
Preheat your oven to 450°F (230°C). Lightly spray a baking dish with olive oil non-stick spray or brush with a little oil.
Lay each cutlet flat on a cutting board. On one side of each cutlet, layer 1/2 slice prosciutto, 1/2 slice cheese, 1 slice roasted red pepper and 3 spinach leaves.
Starting at the filled side, roll each cutlet tightly and place seam-side down in the prepared baking dish. No toothpicks are necessary if the seam is well sealed.
Dip each rolled cutlet first into the olive oil and lemon mixture, then roll in the breadcrumbs to coat evenly. Arrange the rolls in the baking dish with space between them for even cooking.
Bake in the preheated oven for 25 to 30 minutes, until the chicken is cooked through and juices run clear. Internal temperature should reach 165°F (74°C) when measured at the thickest part.

Air Fryer Directions

For a crispier exterior and shorter cook time: preheat the air fryer to 400°F (200°C). Cook the stuffed chicken in batches for about 12 minutes, turning once halfway through, until the chicken is cooked through and golden.

Nutrition (per serving)

Calories: 190 kcal · Protein: 27 g · Carbohydrates: 7 g · Fat: 6 g · Saturated Fat: 0.5 g · Sodium: 536 mg · Fiber: 1 g · Sugar: 1 g

Serving Suggestions

Serve the rolls hot with a large mixed green salad dressed simply with olive oil and vinegar.
Roasted or steamed seasonal vegetables and a light grain such as couscous or quinoa pair nicely.
For a lower-sodium option, use low-sodium prosciutto or reduce the amount of cured meat and increase fresh herbs or lemon zest for extra flavor.

Tips and Substitutions

If cutlets are thicker, pound them gently between plastic wrap to an even thinness for easier rolling and even cooking.
Swap provolone or mozzarella for fresh mozzarella if you prefer a creamier melt; just pat fresh mozzarella dry before using to avoid excess moisture.
To make this gluten-free, use certified gluten-free breadcrumbs.
Leftovers keep well refrigerated for up to 3 days and can be gently reheated in the oven or air fryer to restore crispness.

Final Note

This straightforward recipe delivers restaurant-worthy flavor with minimal fuss. Adjust the filling to your taste—add fresh basil or a sprinkle of red pepper flakes for heat—and enjoy a delicious, balanced meal any night of the week.