Creamy Red Pepper Stuffed Chicken Breasts
4
servings30
minutes40
minutes417
kcalNotes
Ingredients
FOR THE CHICKEN:
2 large boneless, skinless free-range chicken breasts, butterflied and pounded flat
2 tbsp extra-virgin olive oil
1 1/2 tsp Seasoned Salt
1/2 tsp freshly ground black pepper
1 large red bell pepper, seeded and cut into thin strips
1/2 cup organic cream cheese, at room temperature
1/2 white onion, sliced
FOR THE SAUCE:
1 tbsp Golden Ghee
1 large roasted red bell pepper, diced
1/2 white onion, diced
1 tbsp minced garlic
1/4 cup organic heavy (whipping) cream
1/8 tsp red pepper flakes
Pinch sea salt
Pinch freshly ground black pepper
Directions
- TO MAKE THE CHICKEN: Preheat the oven to 400°F.
- Line a rimmed baking sheet with parchment paper.
- Lay the butterflied chicken breasts flat on a work surface. Cover them with the olive oil, seasoned salt, and pepper.
- Divide 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.
- Bake until the chicken is cooked through, about 40 minutes.
Nutrition Facts
4 servings per container
Serving Size1 servings
- % Daily Value *
- Total Fat
417g
642%
- Saturated Fat 29g 145%
- Total Carbohydrate
8g
3%
- Dietary Fiber 2g 8%
- Protein 28g 57%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.