70 min 4
Creamy Red Pepper Stuffed Chicken Breasts
If you love sweet juicy red bell peppers, you’ll love this infusion of tender chicken in a creamy red pepper sauce.
FOR THE CHICKEN: 2 large boneless, skinless free-range chicken breasts, butterflied and pounded flat
2 tablespoons extra-virgin olive oil
1 ½ teaspoons Seasoned Salt
½ teaspoon freshly ground black pepper
1 large red bell pepper, seeded and cut into thin strips
½ cup organic cream cheese, at room temperature
½ white onion, sliced
FOR THE SAUCE: 1 tablespoon Golden Ghee
1 large roasted red bell pepper, diced
½ white onion, diced
1 tablespoon minced garlic
¼ cup organic heavy (whipping) cream
⅛ teaspoon red pepper flakes
Pinch sea salt
Pinch freshly ground black pepper
Directions Preparing:30 minCooking:40 min
Step 1TO MAKE THE CHICKEN: Preheat the oven to 400°F.
Step 2Line a rimmed baking sheet with parchment paper.
Step 3Lay the butterflied chicken breasts flat on a work surface. Cover them with the olive oil, seasoned salt, and pepper.
Step 4Divide the red pepper strips, cream cheese, and onion slices between the chicken breasts, placing them down the center of each breast. Roll up the chicken breasts and place them on the lined baking sheet, seam-side down.
Step 5Bake until the chicken is cooked through, about 40 minutes.
Step 6TO MAKE THE SAUCE: Meanwhile, in a medium skillet, heat the ghee over medium heat. When it is hot, add the roasted red pepper, onion, and garlic and cook for 5 minutes. Stir in the heavy cream, red pepper flakes, salt, and black pepper and simmer, stirring frequently, until the sauce has reduced by half, about 10 minutes.
Step 7To serve, plate the cooked chicken and spoon the sauce over it.
Nutrition Facts (per serving of 4)