The Flavours of Italy baked with chicken. This weeknight meal is easy and delicious. Add asparagus to the pan while the chicken broils at the end and dinner is served!
Basil is probably the most popular herb in Italy, brought to the Mediterranean area in Ancient Times from India. Combined with Roasted Red Peppers and Fresh Mozzarella, it is almost a meal in itself.
Ingredients
- 2 boneless skinless chicken breasts 0 CHO
- 1 medium ball (120 gr) Fresh Mozzarella (1 CHO/30 gr) 4 CHO
- ¾ cup (96 gr) Whole Roasted Red Peppers 4 CHO
- 4 – 6 leaves Fresh Basil 0 CHO
- ¼ cup (17 gr) Grated Parmesan 0 CHO
- Salt and pepper
TOTAL CHO = 8 CHO
- TOTAL CHO PER CHICKEN BREAST 4 CHO
Instructions
- Pre heat oven to 400
- Cut chicken crosswise through middle to about ½ inch from the end.
- Place chicken on lightly oiled cooking sheet or bakeware. Lightly season inside of chicken breasts with salt and pepper. Slice the fresh mozzarella ball into 6 slices and place 1 larger slice on bottom side of chicken. Next place ½ (48 gr) whole roasted red pepper on each chicken breast and top with the basil. Fold top of chicken breast over to mostly cover stuffing. Secure with 2 toothpicks per breast.
- Bake for 25 minutes. Remove chicken and turn on broiler. Place two remaining mozzarella slices on top of each breast, skin side up, and sprinkle each with 2 TBSP grated Parmesan. Return to broiler and cook 3 – 4 minutes or until golden. Gather up any cheese that slips off the chicken and pile it back on! Garnish with fresh basil.
