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.
Course
Main Course
Cuisine
Italian
Keyword
basil, Chicken, Fresh Mozzarella, Roasted Red Peppers
Ingredients
2bonelessskinless chicken breasts 0 CHO
1medium ball(120 gr) Fresh Mozzarella (1 CHO/30 gr) 4 CHO
¾cup(96 gr) Whole Roasted Red Peppers 4 CHO
4– 6 leaves Fresh Basil 0 CHO
¼cup(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.