Low Carb Recipe for Stuffed Chicken Breasts with Olives

This dinner was gone so fast, that I didn't get a picture of this meal before it disappeared. It is done in 30 minutes. This serves 8 so make sure to freeze, or cut the recipe if you want a smaller dinner servings


Oregano
4 slices mozzarella cheese 1/4 inch thick
4 boneless, skinless chicken breasts (6 oz each)
1/4 teaspoon black pepper
2 tablespoons olive oil
1 large red or green pepper strips
1/3 cup chicken broth, low-sodium
1/3 cup pitted olive slices

Preheat oven to 350F.

Sprinkle cheese slices with oregano.

Make a slit in each breast from the thick end into the narrow end. Slide cheese into slit and pin closed with toothpicks. Sprinkle chicken with pepper, and set aside.

Using an oven proof pan, heat oil and add peppers. Cook at medium heat until tender. Push peppers to outsides of pan, and place chicken into the center. Cook until chicken browns (about 2-3 minutes. Flip over chicken.

Add chicken broth, and olives to top of chicken.

Place pan in oven and cook 10-15 minutes or until chicken it cooked through.

Serve chicken onto plates, and using a slotted spoon, scoop peppers and olives on top. Cook down fluid in pan at med high until only 3tablesppons of liquid remains. Spoon over chicken.

Serve to table.



Per Serving
210 calories, 24g protein, 2g carbohydrates, 0g fiber, 66mg cholesterol