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Roasted Red Pepper Stuffed Chicken Breasts

Servings 4 servings

Ingredients
  

  • 1 tablespoon coconut oil
  • 4 large boneless skinless chicken breast halves pounded to 1/4-inch thickness
  • Sea salt and freshly ground black pepper to taste
  • 1 teaspoon garlic powder
  • 1 large egg lightly beaten
  • 1 cup almond flour or almond meal
  • 1 cup fresh basil leaves
  • 2 large roasted red peppers sliced
  • Wooden toothpicks

Instructions
 

  • Preheat oven to 350 degrees.
  • Coat a 9-x 13-inch baking dish with coconut oil. Season both sides of chicken with salt, pepper and garlic powder.
  • In a shallow bowl, lightly beat the egg. In another shallow bowl, place almond flour/meal. Next, layer basil leaves and sliced roasted red peppers evenly on each chicken fillet then gently roll up and secure with a toothpick.
  • Dredge each piece of chicken first in egg and then in almond flour/meal; place them on prepared baking dish, seam sides down. Bake for 30 to 35 minutes or until chicken is golden brown on the outside and juices run clear.

Notes

SERVING SUGGESTION: Baked sweet potatoes and a big spinach salad tossed with Leanne’s Basic Vinaigrette.
NUTRITION: Per Serving: 512 Calories; 15g Fat; 73g Protein; 25g Carbohydrate; 8g Dietary Fiber; 190mg Cholesterol; 225mg Sodium. Exchanges: 1 1/2 Grain(Starch); 9 1/2 Lean Meat; 1/2 Vegetable; 1 Fat. Points: 13
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