Stuffed Chicken Breasts

Stuffed Chicken Breasts is a simple dish with an attractive presentation and easy-to-find ingredients that you probably have around the house.

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On the meat side, Stuffed Chicken Breasts is possibly the least offensive dish we can offer, this is why: Based on the data published in December by the Dominican Ministry of Agriculture, Dominicans consume more chicken -- by far -- than the two next most popular meats combined.

This is not strange at all: chicken is less expensive, more abundant, and easier to cook. Chicken is also one of the least controversial meats.

Whenever I invite large groups of people, and if I am not sure about what everyone likes, I serve chicken (with a vegan version thrown in should there be a vegan in the group). It is hard to go wrong with chicken breasts.

So, enjoy this Stuffed Chicken Breasts. I am sure so will your guests.

Stuffed Chicken Breasts Recipe

Stuffed Chicken Breasts Recipe: A simple dish with an attractive presentation, and with easy-to-find ingredients that you probably have around the house.

Portions: 6 servings

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Course: Dinner, Lunch

Cuisine: Fusion

Description: easy, keto, lchf, light

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Calories: 416kcal

Recipe Author: Clara Gonzalez

Ingredients

• 6 chicken breasts
• 1 ¼ teaspoon of salt, , divided
• ½ teaspoon of pepper
• 2 bell peppers
• ½ cup of pitted olives
• 4 garlic cloves
• 1 tablespoon of vegetable oil, (corn, peanut or soy)
• ⅓ cup of olive oil
• Juice of 1 lime
• 4 sprigs of cilantro

Instructions

• Using a very sharp knife cut alongside the breasts, going deeper to carve a pocket.
• Season the breasts, inside and out, with a teaspoon of salt and pepper. Set aside.
• Chop the peppers, mix with the olives and garlic and pulse using the food processor until it turns into a coarse paste.
• Stuff the breasts with the paste, close using toothpicks.
• Heat the vegetable oil in an skillet over high heat.
• Brown the breasts, both sides, being careful with oil splatter.
• Reduce the heat to medium and cover with a tight-fitting lid. The stuffing will release enough liquid for the breasts to cook.
• Turn regularly so the breasts cook evenly on both sides.
• When all the liquid has evaporated remove the breasts from the heat.
• While the breasts cook mix olive oil, lime juice, cilantro and a ¼ teaspoon of salt in a food processor.
• Remove the toothpicks and serve the breasts garnished with the cilantro sauce.

Nutrition

Calories: 416kcal | Carbohydrates: 4g | Protein: 49g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 145mg | Sodium: 925mg | Potassium: 935mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1445IU | Vitamin C: 54.4mg | Calcium: 24mg | Iron: 1.2mg