I found this recipe on Pintrest and decided to add my own twist…as I always do 🙂 Can’t pin a recipe without adding your own twist. So I meal prepped as usual and here we go !
The preparation time takes about :15-:20 minutes, cook time :45 minutes, served 3 (with sufficient leftovers)
3 chicken breasts
1 12 oz jar of roasted Bell peppers
1 bunch of fresh basil
1 handful of chopped Portabella mushrooms
Crushed red pepper
Poultry seasoning (not pictured)
Pink Himalayan sea salt
Cracked black pepper
Low fat mozzarella cheese
Step 1: Chop your veggies; mushrooms and basil. You won’t need to cut your peppers.
Step 2: Clean your chicken breasts very well removing and excess skin. Once you’ve cleaned them well, butterfly them about 1/4 deep not cutting too deep.
Step 3: Season your chicken breasts well on either side with salt, pepper, Italian seasoning, basil & crushed red pepper.
Step 4: Carefully stuff your chicken with cheese, mushrooms, basil, a few bell peppers and a generous spoonful of minced garlic. For added taste you can shake on a little salt and pepper before you close your chicken pocket up. In order to keep my breasts closed I folded them and then attempted to close them with toothpicks.
Step 5: Allow your chicken to cook well for about :35-:45 minutes. Check occasionally to ensure your meat has not dried out. If so you can add 1/2 cup of low sodium chicken broth. Once you’ve allowed your chicken to cook well and your veggies are done, remove and serve 🙂