Stuffed Chicken Breasts Recipe: A simple dish with an attractive presentation, and with easy-to-find ingredients that you probably have around the house.
Course Dinner, Lunch
Cuisine Fusion
Keyword easy, keto, lchf, light
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
Servings 6servings
Calories 416kcal
Author Clara Gonzalez
Ingredients
6chicken breasts
1 1/4teaspoonof salt, divided
1/2teaspoonof pepper
2bell peppers
1/2cupof pitted olives
4garlic cloves
1tablespoonof vegetable oil(corn, peanut or soy)
1/3cupof olive oil
Juice of 1 lime
4sprigs 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 1/4 teaspoon of salt in a food processor.
Remove the toothpicks and serve the breasts garnished with the cilantro sauce.