50 min 2
Red Pepper and Mozzarella Stuffed Chicken Caprese
Mozzarella and red peppers make this dish slightly sweet but still high enough in fat for our ketogenic purposes.
2 tablespoons 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 tablespoons Italian seasoning
Freshly ground black pepper
Directions Preparing:10 minCooking:40 min
Step 1Preheat the oven to 400°F.
Step 2Line a rimmed baking sheet with parchment paper.
Step 3Place 5 basil leaves inside each chicken breast.
Step 4Place 2 mozzarella slices inside each breast.
Step 5Divide 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.
Step 6Place the breasts on the baking sheet and bake until cooked through, about 40 minutes. Serve hot.
Nutrition Facts (per serving of 2)