dish
Roasted Red Pepper Stuffed Chicken Breasts

4
Serves
241
Calories
13
Nutrients
15
Vitamins

Ingredients

4 large slices of roasted red bell pepper , from a jar
1 1/2 tablespoons olive oil
1/4 cup white balsamic vinegar
3/4 cup chicken stock

Cooking Instructions

1. Cut a deep horizontal pocket in the side of each chicken breast. Make the pocket as large as you can without piercing the top or bottom of the breast. Place 1 slice of red pepper and 1 teaspoon of diced shallot in the pocket of each chicken breast. Secure the pocket with toothpicks threading along the side to close.

2. Heat the oil in a heavy oven-proof skillet until it begins to smoke. Cook each side of the chicken until golden brown.

3. Add the vinegar and chicken stock and bring to a boil. Lower the heat and gently simmer the chicken for 2 or 3 minutes per side until cooked through.

4. Remove the chicken breasts from the skillet and keep warm. Continue to cook the sauce until it is reduced to a thick syrup.

5. Taste the sauce and season with salt and pepper. Spoon the sauce over each chicken breast to serve.

Serving Size: 1 chicken breast

Nutrition Information

Number of Servings: 4
Calories
241
Protein
34 g
Total Carbohydrate
5 g
Dietary Fiber
0 g
Soluble Fiber
0 g
Insoluble Fiber
0 g
Sugar
4 g
Total Fat
8 g
Saturated Fat
2 g
Monounsaturated Fat
5 g
Polyunsaturated Fat
1 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
83 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
1 g
Percent Calories from Protein
58 %
Percent Calories from Carbohydrate
9 %
Percent Calories from Fat
33 %
Vitamin A
1563 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
16 mg
Vitamin B6
1 mg
Vitamin B12
1 mcg
Biotin
0 mcg
Vitamin C
22 mg
Vitamin D
17 IU
Folate
7 mcg
Vitamin E
2 IU
Vitamin K
0 mcg
Pantothenic Acid
1 mg
Calcium
29 mg
Iron
1 mg
Phosphorus
281 mg
Potassium
390 mg
Sodium
246 mg
Zinc
1 mg