Zucchini Roasted Pepper Stuffed Chicken
15
Minutes
Prep Time
35
Minutes
Cooking Time
50
Minutes
Total Time
8
Serves Servings
Video Recipe Below:
Ingredients
- 8 Slices Harvest Fresh Zucchini Veggie Sheets
- 8 Chicken Cutlets, sliced thin
- 8 Slices Roasted peppers, packed in water
- 8 Slices Provolone Cheese, Sliced in half
- 8 Slices Prosciutto
- ½ Cup Breadcrumbs, Italian Seasoned
- 1 Lemon, juice
- 1 Tbsp. Olive Oil
- Black pepper, pinch
Directions
- Preheat oven at 425 degrees.
- In a bowl, add lemon juice, olive oil, and pepper.
- Lay chicken cutlet flat on a plate, add 1 slice Prosciutto, 2 slices provolone cheese, 1 slice roasted pepper, 1 Zucchini Veggie Sheet, then roll up, seam side down. Repeat for each Chicken Cutlet.
- Dip Chicken roll into Lemon Juice mixture, then cover with breadcrumbs, until fully breaded. Repeat for each.
- On a lightly sprayed baking sheet, add stuffed chicken cutlets, bake for 35 minutes, until cooked and golden brown.
What You Need
