Red Pepper and Mozzarella Stuffed Chicken Caprese
Course: DinnerCuisine: AmericanDifficulty: EasyServings
2
servingsPrep time
10
minutesCooking time
40
minutesCalories
539
kcalMozzarella and red peppers make this dish slightly sweet but still high enough in fat for our ketogenic purposes.
Ingredients
2 tbsp extra-virgin olive oil
2 boneless, skinless free-range chicken breasts, butterflied
10 fresh basil leaves
1 (8-ounce) ball fresh organic mozzarella cheese, cut into 4 pieces
1 cup Roasted Red Peppers
2 tbsp Italian seasoning
Sea salt
Freshly ground black pepper
Directions
- Preheat the oven to 400°F.
- Line a rimmed baking sheet with parchment paper.
- Place 5 basil leaves inside each chicken breast.
- Place 2 mozzarella slices inside each breast.
- Divide the roasted red peppers between the two breasts. Sprinkle the Italian seasoning generously over each breast and season them with salt and pepper. Close each breast to envelop the filling.
- Place the breasts on the baking sheet and bake until cooked through, about 40 minutes. Serve hot.
Nutrition Facts
2 servings per container
Serving Size1 servings
- Amount Per ServingCalories539
- % Daily Value *
- Total Fat
30g
47%
- Total Carbohydrate
1g
1%
- Protein 63g 126%
* 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.
