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

Cook Time 20 minutes

Total Time 30 minutes

Servings servings

Calories 416kcal

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