Roasted red pepper / asparagus stuffed chicken breasts (recipe)
| Roasted red pepper / asparagus stuffed chicken breasts (recipe) | |
|---|---|
| Name | Roasted red pepper / asparagus stuffed chicken breasts |
| Ingredients | Boneless skinless chicken breast halves • Prosciutto • Swiss cheese • Asparagus spears • Olive oil • Butter • Dry white wine • Fresh basil leaves • Asparagus spear |
| Cooktime (in hours) | 0.916666667 |
| Preptime (in hours) | 0.5 |
| Totaltime (in hours) | 1.416666667 |
| Keto friendliness | Keto friendly |
| Calories | 431.3 |
| Fat | 29.2 |
| Protein | 33.3 |
| Carbohydrate | 3.2 |
| Fiber | 0.4 |
| Net carbohydrates | 2.8 |
| Sugar | 0.9 |
| Saturated fat | 13.9 |
| Cholesterol (mg) | 131.8 |
| Sodium | 296.6 |
| Servings | 4 |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Roasted red pepper / asparagus stuffed chicken breasts (recipe) is a keto friendly food item with net carbohydrates of about 2-3 per serving.
Roasted red pepper / asparagus stuffed chicken breasts (recipe) details
Roasted red pepper / asparagus stuffed chicken breasts (recipe) image(external)
Recipe instructions
- Preheat oven to 350 8F degrees.
- Rinse chicken breasts and dry with paper towel.
- Meanwhile, steam asparagus to tender crisp, about 3 minutes; set aside.
- One at a time place chicken breast halves between pieces of plastic wrap, inside up.
- Pound carefully with a meat mallet to about 1/4 inch thickness.
- Remove top pieces of plastic wrap.
- Sprinkle salt and pepper over chicken to taste.
- Place 2 prosciutto salami slices, overlapping if necessary to completely cover chicken.
- Place Swiss cheese slices over prosciutto.
- Pat red pepper dry with paper towel and place half a roasted red pepper over cheese.
- Place one asparagus spear near one edge of pepper, roll chicken with layers around the asparagus, using the bottom piece of plastic wrap to help roll it.
- Roll as tightly as possible, use toothpicks to close if necessary.
- Repeat for all 4 breasts.
- Heat 1 tablespoon butter with 1 tablespoon olive oil in large non stick frypan.
- Place chicken roll ups, seam side down in hot frypan, reduce heat and brown on all sides, until golden brown, about 10 to 15 minutes.
- Remove chicken roll ups and place in 9x13-inch oven proof dish, seam side down; set aside.
- Add wine to hot frypan, deglaze pan, add remaining olive oil and butter to frypan, add basil leaves and salt and pepper to taste to frypan.
- On medium heat, simmer until reduced by half, about 10 minutes.
- Spoon/pour wine/basil reduction onto chicken, be sure to get some basil leaves on each piece.
- Place dish with chicken on middle rack of 350 8F degree oven, roast for 25 to 30 minutes until roll ups are heated through and chicken is no longer pink.
- Remove roll ups to platter, let rest for 10 minutes.
- With a sharp knife cut each one into 4 pieces. (Cut thinner slices to use for appetizer.
- Arrange on platter cut side up, overlapping in 4 rows.
- Spoon/pour juice from oven dish over; garnish with extra asparagus spears and strips of roasted red pepper.
- Serve warm or cold.
Food tags
Chicken, Poultry, Vegetable, Meat, Canadian, Brunch,
Roasted red pepper / asparagus stuffed chicken breasts (recipe) details
Time:
Prep Time in Hours and Mins:1H25M
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Contributors: Prab R. Tumpati, MD
