Well hello there, Friends!!!!
Thanks for checking in!!!
Hungry?
Want a recipe that's nice and easy?
Easy on the waistline too?
And doesn't require a hundred million ingredients?
Want a recipe that's nice and easy?
Easy on the waistline too?
And doesn't require a hundred million ingredients?
Roasted Red Pepper
and Prosciutto
Stuffed Chicken Breasts!
and Prosciutto
Stuffed Chicken Breasts!
Inside each of these rollups
is provolone cheese,
spinach,
roasted red pepper
and
prosciutto.
is provolone cheese,
spinach,
roasted red pepper
and
prosciutto.
I've made these probably 5 or 7 times in the last 3 months.
Tim loves them!
Tim loves them!
This recipe is straight outta Skinnytaste website.
Click on that link there ^^^ and it will take you directly to the recipe!
Click on that link there ^^^ and it will take you directly to the recipe!
If you're not familiar with Gina Homolka's popular food website and blog, check it out!
She has two popular cookbooks out.
She has two popular cookbooks out.
 Amazon.com |  Amazon.com |
Roasted Red Pepper and Prosciutto Stuffed Chicken
Straight outta www.skinnytaste.com
Go straight to the Skinnytaste website to print off the recipe!
Ingredients:
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). Repeat with the remaining chicken.
Dip the chicken in the lemon oil mix, then into the breadcrumbs to coat and place on the baking dish; when done spray the top of the chicken with olive oil or cooking spray.
Bake 25 – 30 minutes.
Serve immediately.
Straight outta www.skinnytaste.com
Go straight to the Skinnytaste website to print off the recipe!
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
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). Repeat with the remaining chicken.
Dip the chicken in the lemon oil mix, then into the breadcrumbs to coat and place on the baking dish; when done spray the top of the chicken with olive oil or cooking spray.
Bake 25 – 30 minutes.
Serve immediately.
FYI: One of the nice things about Gina's Skinnytaste website is she lists
nutritional values at the beginning of all her recipes. Check them out on her page.
nutritional values at the beginning of all her recipes. Check them out on her page.
So these are the fixins you'll need for the
Roasted Red Pepper and Prosciutto Stuffed Chicken.
Roasted Red Pepper and Prosciutto Stuffed Chicken.
Now this is the prosciutto I used, La Quercia brand.
La Quercia an award winning, nationally known company based out of
Norwalk, Iowa y'all!!
Prosciutto is an Italian dry-cured ham, thinly sliced,
like paper thin.
 | You can find prosciutto in the cooler section of your grocery by the bacon or by the specialty cheeses.  I buy the "Applewood Smoked" when I can find it. |
So the recipe calls for roasted red peppers out of a JAR.
Well,
I always roast my own red peppers.
So I olive oiled up the red pepper...
And stuck it on the grill...
I still had hope...
Uh yeah
no.
So I roasted another PEPPER up on my stovetop.
And then took off the charred skin and scooped out the seeds and veins and then sliced it for the chicken rollups.
Next I filleted the chicken breasts...they were too thick.
I could have pounded them but just filleted them into cutlets instead.
I set everything out to make the assebly easy.
Layer the chicken breast fillet with prosciutto, then provolone, then red pepper and finally spinach leaves.
Get the next station ready...the olive oil, lemon juice and pepper mix and the breadcrumbs.
So I read the reviews on this recipe and a couple people mentioned salt and peppering the cutlets at this time.
So I did.
Then roll them in the brumb crumbs and lay them seam side down in the pan.
They bake quick.
About 30 minutes!
And
they come out of the oven oozing some of that smoky provolone...
yum!
they come out of the oven oozing some of that smoky provolone...
yum!
Red Alert: DO NOT OVERCOOK THESE!
Disclaimer: Spoken by experience.
Tim's comments on this stuffed chicken breast were,
(and I'm quoting)
"Tasted like a cheese thing, crispy provolone, crispy part."
Then he just kept eating.
(and I'm quoting)
"Tasted like a cheese thing, crispy provolone, crispy part."
Then he just kept eating.
The sweetness of the red pepper, the smokiness of the provolone and the combo prosciutto and spinach really gave this dish a wonderful flavor.
That is why I have made it several times over the last couple months.
And the lemon juice-olive oil mix was brilliant!
Now here's the thing...the recipe calls for eight cutlets.
Both Tim and I ate two rollups each for dinner.
Coupled with a nice salad though, maybe one cutlet would fill a person up,
but Ima think two per adult person is more the norm.
That is why I have made it several times over the last couple months.
And the lemon juice-olive oil mix was brilliant!
Now here's the thing...the recipe calls for eight cutlets.
Both Tim and I ate two rollups each for dinner.
Coupled with a nice salad though, maybe one cutlet would fill a person up,
but Ima think two per adult person is more the norm.
Okay, I know it's winter but since I haven't
posted for a while,
I just wanted to share one of my favorite moments
from this fall.
Our neighbor about a mile away (as a crow flies)
farms the ground to the west of us.
Tim and I always look forward to seeing this neighbor and his son who farms with him.
We don't see them much throughout the regular year.
Fall is always a beautiful time of year here,
the days are getting shorter...
It's still often mighty warm but the smells and textures and sights and sounds let you know, this too will change.
This day was an especially warm, beautiful day in October when I heard the familiar roar of the combine.
Tim must have heard it too, cause he left his work (he still has his work gloves on) and I left my work, and at the same time and we ran over to greet our friends.
Lots of catching up to do in a short amount of time.
We think the world of this family,
rural Iowa at it's best.
The dad got out of his tractor too,
and started walking up.
And right about that same time, a van pulls in the driveway.
And all these awesome kids start piling out of the van,
running
running
running
shouting
"GRANDPA, GRANDPA, HI GRANDPA!!!"
One of THE cutest things I've ever seen.
The love and joy these kids have for their Grandpa exemplifies so many families....rural, urban, suburban.
So basically that is all I wanted to share,
this somewhat typical moment in time,
that took place in the middle of a cornfield
on a warm fall day.
Nothing special, nothing out of the ordinary, just pretty cool.
I'll end with this quote,
it makes me smile,
and is so, so, on target:
What a bargain grandchildren are! I give them my loose change, and they give me a million dollars’ worth of pleasure.
~Gene Perret
Okay, that's all I have for today!
Have a great week y'all!!
Thanks for checking in!!
I appreciate it!!
Talk at ya soon!!
Have a great week y'all!!
Thanks for checking in!!
I appreciate it!!
Talk at ya soon!!
