Stuffed Chicken Breast with Peppers.
Today I want to offer you a tasty and flavorful dish, ideal for those who love taste but also watch their calories.
It’s easy to make, very economical, and colorful, appealing to both adults and children.
Furthermore, baking or air frying will make the dish more digestible.
This main course is ideal for ketogenic diets among traditional cuisine dishes.
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- Difficulty: Very Easy
- Cost: Very Economical
- Rest time: 15 Minutes
- Preparation time: 30 Minutes
- Portions: 2
- Cooking methods: Oven, Air Frying
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 438.79 (Kcal)
- Carbohydrates 6.14 (g) of which sugars 5.01 (g)
- Proteins 42.68 (g)
- Fat 27.71 (g) of which saturated 3.13 (g)of which unsaturated 0.76 (g)
- Fibers 2.28 (g)
- Sodium 440.34 (mg)
Indicative values for a portion of 225 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Let’s go shopping
- 1 Chicken breast (Whole not sliced)
- 1 bell pepper (grilled)
- 2 oz smoked scamorza cheese (or other provolone)
- salt
- Extra virgin olive oil
- to taste roast herbs
- 1 pinch pepper
- to taste sweet paprika
- Half onion
- 1 tbsp extra virgin olive oil
Tools
What we need to make the
- Cutting board
- Knife
- Baking tray
- Parchment paper
- Grill cast iron
Storage
Stuffed Chicken Breast with Peppers.
You can store it in the fridge for up to 3 days, and in the freezer for up to 3 months.
