Roasted Red Pepper and Prosciutto Stuffed Chicken Breast

thin chicken cutlets, 3 oz each

slices thin lean prosciutto, sliced in half

slices reduced fat provolone or mozzarella, sliced in half (Sargento)

slices (2.5 oz) roasted peppers (packed in water or homemade)

fresh baby spinach leaves (about 1 oz)

Italian seasoned breadcrumbs

lemon, juice of

olive oil

salt and fresh pepper

olive oil non-stick spray