One of our goals as a newly married couple is to eat at home often and try new recipes. Our recently purchased list on Amazon is a testament to that. Over the past month we’ve bought 4 new cookbooks. It’s going to be a great adventure in the kitchen as the spring and summer seasons come our way. No more winter frump!
My favorite new cookbook is a culmination of recipes from a popular blog I heard about from my friend Nicole last year: SkinnyTaste. The recipe I’m about to share is from the blog, which Gina updates regularly with recipes that taste delicious and are good for us. Imagine that.
Her cookbook is a huge hit at our place and I often look to Gina’s recipes when friends are coming over or whenever we sit back and say we are tired of the “same old thing.” Keeping it fresh and interesting in the kitchen makes it much less likely that we will go out and splurge money (and calories) at a restaurant.
My favorite of her recipes so far is one we made when our friends Sarah + Ryan (and their precious kiddo Matthew) came over in the fall. We served it with my favorite, healthy, go-to sides: roasted asparagus and rosemary red potatoes. Don’t be intimidated by the looks of this recipe– it’s easy!
Here is the link to Gina’s original recipe for Roasted Red Pepper + Prosciutto Stuffed Chicken. I made a few minor changes and I also typically make less than this because it’s just the two of us.
I would love to know if you give the recipe a try and what your thoughts are! Enjoy!!
Roasted Red Pepper + Prosciutto Stuffed Chicken
8 thinly sliced chicken breasts
Sliced fresh mozzarella
Sliced roasted red peppers (so good to make on your own– just cook them face-down in the oven on 400 degrees for 20 minutes and peel off the skin before slicing. DELISH!)
Baby spinach leaves
1/2 c. Italian breadcrumbs
Juice of 1 lemon (approx. 2 T.)
1 T olive oil
salt and pepper
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 piece of chicken on a work surface and lay the prosciutto, cheese, roasted pepper and spinach leaves on one side of the chicken cutlet. (Gina’s recipe was specific with increments, but I tend to put a bit more cheese than she does. Typically I use 1 slice of the prosciutto, 2 slices of cheese, 2-3 slices of red pepper, and 3-4 spinach leaves.) Roll and place seam side down on a dish. Secure with a toothpick as needed. Repeat with the remaining chicken.
Dip the chicken rolls 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. (This helps it brown more evenly.)
Bake 25 – 30 minutes. Serve immediately.