Vegetable Stuffed Chicken – By Lindsey Welsh
- 2 – 6-8 oz Chicken Breasts
- 1 – Roasted Red Bell Pepper
- .5 cup – Fresh Green Beans
- 2 tbsp. – Feta Cheese
- 1 tbsp. – Mrs. Dash Table Seasoning
- 1 tsp – Salt (optional)
Heat the grill (foreman grill) , or preheat the oven to 400 degree F.
With a sharp knife, slice each end of the green beans, to make 2-3 inch long green beans. Slice roasted red pepper in strips approximately the same length as the green beans.
Filet each breast in half (long ways). Cut down the center of each filet breast, to total four thin slices. Hammer out each slice, if a thinner piece is desired. Season the sliced chicken with Mrs. Dash Table Seasoning and salt on both sides of the chicken. Fill each chicken slice with 3-4 stripes of roasted red peppers and 3-4 green beans. It is easiest to roll the chicken up, if the vegetables are placed toward one end of the chicken, rather than in the middle.
Sprinkle on a half of a tbsp of feta cheese on the green beans and pepper strips.
Roll up each chicken and use a tooth pick if necessary to keep the chicken rolled up.
Add each chicken to the grill, and cook for 4-5 minutes. If cooking in the oven, cook for approximately 8-10 minutes.
Notes: A keto friendly cream sauce or cheese sauce would also complement this chicken dish.
Serving Size: 1 Chicken Breast (2 stuffed filet chickens)
Total Carbohydrates: 5.3
Net Carbohydrates: 3.7