Spinach & Feta Stuffed Chicken Breasts before, and I wanted to try another variation. The "prosciutto" I used was actually a leaner cut of charcuterie style ham, and as much as I love prosciutto, I liked this even better! It was leaner and more flavourful.
The chicken breasts I bought were very large, so half was more than enough for me. The nutrition information is calculated for the full chicken breast though.
I served these with Oven Baked Basmati Rice and roasted Brussels sprouts.
Makes 6 chicken breasts
1kg boneless skinless chicken breasts
6 strips prosciutto or cured ham
6 roasted red peppers
Canola oil spray, for greasing
Preheat oven to 375°F. Line a baking sheet with aluminum foil and spray with canola oil.
Butterfly chicken breasts by slicing along the side and opening like a book. Place a slice of prosciutto in the centre of one side. Slice a roasted red pepper in half and place each half on top of the prosciutto. Fold chicken breast back over top, then fasten shut with toothpicks. Place on baking sheet and repeat with remaining chicken breasts.
Bake the chicken in the oven for 40 to 45 minutes, until juices run clear.
Saturated fat 4.2g