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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.
Course
Dinner, Lunch
Cuisine
Fusion
Keyword
easy, keto, lchf, light
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
6
servings
Calories
416
kcal
Author
Clara Gonzalez
Ingredients
6
chicken breasts
1 ¼
teaspoon
salt
, divided
½
teaspoon
pepper (freshly-cracked, or ground)
2
bell pepper
½
cup
pitted green olives
4
garlic cloves
1
tablespoon
vegetable oil
(corn, peanut or soy)
⅓
cup
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:
416
kcal
|
Carbohydrates:
4
g
|
Protein:
49
g
|
Fat:
22
g
|
Saturated Fat:
4
g
|
Cholesterol:
145
mg
|
Sodium:
925
mg
|
Potassium:
935
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
1445
IU
|
Vitamin C:
54.4
mg
|
Calcium:
24
mg
|
Iron:
1.2
mg