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Roasted Red Pepper Stuffed Chicken Breasts Recipe
This recipe is quick and easy if you have everything in hand. Remember the less stress in your life the better.
While your chicken is cooking make a fresh salad and quick brown rice. Yum, can't you just taste this chicken? It is heart healthy because of the spicy vegetables.
Remember don't guess test and take one day at a time.
Roasted Red Pepper Stuffed Chicken Breasts
This recipe serves: 4
Preparation time: 10 minutes
Cooking time: 15 minutes
4 large slices of roasted red bell pepper, from a jar
1 shallot, diced
1 clove finely chopped garlic
1 tsp red pepper flakes
4 boneless, skinless chicken breasts, about 4 to 6 oz each
1 1/2 Tbsp olive oil
1/4 cup white balsamic vinegar
3/4 cup chicken stock(low sodium)
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
1 teaspoon of diced shallot and some of the garlic 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,chicken stock and red pepper flakes then 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. Make sure the juices run clear for the chicken.
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 Facts per Serving:
241 Calories, 8g Total Fat, 2g Saturated Fat, 34g Protein,
5g Total Carbs, 0g Dietary Fiber, 246mg Sodium,
33% Calories from Fat, 59% Calories from Protein,
9% Calories from Carbs
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