Recipe by Sargento Shreds
"Slices of prosciutto, shredded cheese and roasted red peppers are rolled into flattened chicken breasts, then baked with more cheese for a quick and delicious dinner."
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skinless, boneless chicken breast halves
seasoned dry bread crumbs
prosciutto or smoked ham
1 1/2 cups
Sargento® Fancy Shredded Pizza Double Cheese®, divided
bottled roasted red bell peppers, drained, cut into strips
I had to do quite a bit of tweaking on this recipe but it has such great potential and turned out so incredibly delicious I just had to rate it five stars nonetheless. First, I didn't coat the chicken with the eggs and crumbs until after I had it rolled up. That just made sense to me. As for the crumbs, I added some melted butter as well as a handful of chopped fresh herbs - parsley, sage, rosemary and thyme. When I rolled up the chicken I first gave it a good peppering, but no salt - didn't want to take a chance of it being too salty since prosciutto is salty enough. I sprinkled the chicken with minced fresh garlic, then rolled it up with the prosciutto, cheese and roasted red peppers, which I found worked better chopped than in strips. Once the rolled breasts were coated with crumbs and laid on the cookies sheet I drizzled them with melted butter and baked them for 35 minutes, (not 20!) at 350 degrees. All I can say is, I’m sure glad I saved this recipe before it disappeared with its sponsor!
I used ham instead of prosciutto. The flavor of the roasted red pepper was too overpowering and didn't go well with the ham. My husband had one with prosciutto and didn't like his either. Definitely would not make again.
Great dish! I ran it for a dinner special, topped it with roasted garlic sauce.
This was a pretty good recipe. Mine seemed a little dry, but I may have overcooked it, as I had several things going at once. Next time I will make a sauce to top it with and use sun dried tomatoes instead of red pepper.
This recipe was super yummy! I used prosciutto and instead of the sargento shredded cheese, I used shredded smoked gouda...it added a much needed flavor. I shared this recipe with friends and they've really enjoyed it as well!
My kids loved them
I replaced the roasted red pepper for tomato basil pesto and used a mozzarella and provolone blend. Turned out wonderful! Thanks for the recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 249
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