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
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.
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
All the best Jan
26 comments:
It looks lovely, something a bit different to put on the menu.
...yum!
Hello, this looks delicious. Thanks for sharing. Happy Tuesday, enjoy your day!
This looks wonderful...I simply have to try!
Thank you so much.:))
This looks yummy!
This looks so good!
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!
Mmmmmmmm...delicious ...love Ria x ❤️
So many incroyable recipes Jan, last post too looked delish.. merci beaucoup ✨
Sounds tempting.
This looks totally delicious, I'll certainly try this soon. Thanks Jan
Yummy!
I love any color bell pepper, raw, and in salads.
Looks very nice and a bit different xx
This looks delicious and satisfying, and the colourful presentation is beautiful!
I love chicken so I could see myself eating this for sure.
Me parece una buena receta, bastante apetitosa.
Wait... 6g carb per serving? That's it??
Mmmm.....delicious !
That looks and sounds divine!
This recipe looks wonderful. I love the tang capers give food! Hugs!
Yummy!!
Can I say "looks yummy" again?!
VENTANA DE FOTO translation:
I think it's a good recipe, quite appetizing.
I would like to eat this right now! Thank you Jan!
Never tried a caper, I bet this is bursting with flavour.
Lisa x
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