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Tuesday, 17 October 2017

Chicken Breasts Stuffed with Roasted Red Pepper, Capers and Herbs


How about this lovely plateful of food, which works out at just 6g carb per serving! It's chicken breasts stuffed with a mix of red pepper, caper, and herbs with a white wine-shallot sauce.

Ingredients:
Serves Four
2 oz. roasted red peppers with brine
1 tbsp. capers
1/4 tsp dried rosemary
1/4 tsp ground thyme
½ tsp minced garlic
2 tsp olive oil
1 lb boneless skinless chicken breasts
1 pinch salt
1 pinch black pepper
2 tbsp. chopped shallots (You can substitute onion for the shallot)
1/4 cup white wine
¼ cup (no salt) chicken broth
1 tbsp. chopped parsley

Method:
1. Preheat oven to 375°F. 190º C. Gas Mark 5
2. Peel and mince shallots and set aside.
3. Dice peppers.
4. In small bowl, mix peppers, capers, rosemary, thyme, garlic, and 1 teaspoon oil. Set aside.
5. Slice horizontal pouch in each breast. Portion stuffing among the breasts, and stuff. Season breasts with salt and pepper.
6. In large, oven-proof skillet (frying type pan), add 1 teaspoon oil and heat over medium-high. Sauté chicken 6 minutes per side.
7. Transfer skillet/pan to oven. Cook 6 minutes. Remove from oven and return to cook top.
8. Transfer chicken to plate and cover to keep warm.
9. Return skillet/pan to medium heat, add shallots and cook 1 minute. Add wine and broth, and bring to boil. Reduce heat to medium-low and simmer 5 minutes.
10. Return chicken to skillet/pan, cover, and simmer 2 minutes. Serve chicken with sauce and garnish with parsley.
... delicious, hope you may enjoy this dish soon.

Nutrition Information - Per serving:
6g carbohydrates; 1g fibre; 1g saturated fat; 30g protein;

From an original recipe here

For help with weight and measurement conversion please see here

A variety of recipe ideas are within this blog. Please note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan

27 comments:

Jo said...

It looks lovely, something a bit different to put on the menu.

Tom said...

...yum!

Carol Blackburn said...

Sounds delicious!

eileeninmd said...

Hello, this looks delicious. Thanks for sharing. Happy Tuesday, enjoy your day!

Ygraine said...

This looks wonderful...I simply have to try!
Thank you so much.:))

Martha said...

This looks yummy!

Christine said...

This looks so good!

Stephanie said...

Mmmm... this looks like an amazing dish, dear Jan. Thank you for sharing.

I trust you are well and enjoying your week.

Hugs to you!

It's me said...

Mmmmmmmm...delicious ...love Ria x ❤️

PerthDailyPhoto said...

So many incroyable recipes Jan, last post too looked delish.. merci beaucoup ✨

William Kendall said...

Sounds tempting.

Sami said...

This looks totally delicious, I'll certainly try this soon. Thanks Jan

Lois said...

Yummy!

Mark said...

I love any color bell pepper, raw, and in salads.

Mylittlepieceofengland said...

Looks very nice and a bit different xx

Linda said...

This looks delicious and satisfying, and the colourful presentation is beautiful!

Mary Kirkland said...

I love chicken so I could see myself eating this for sure.

VENTANA DE FOTO said...

Me parece una buena receta, bastante apetitosa.

Blue Grumpster said...

Wait... 6g carb per serving? That's it??

Our photos said...

Mmmm.....delicious !

bill burke said...

That looks and sounds divine!

~Lavender Dreamer~ said...

This recipe looks wonderful. I love the tang capers give food! Hugs!

Carla from The River said...

Yummy!!

Mike@Bit About Britain said...

Can I say "looks yummy" again?!

Lowcarb team member said...

VENTANA DE FOTO translation:
I think it's a good recipe, quite appetizing.

Magic Love Crow said...

I would like to eat this right now! Thank you Jan!

Lisa said...

Never tried a caper, I bet this is bursting with flavour.
Lisa x