quick chicken dish
Preheat broiler. Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and fin ely chop. Prepare grill to meduim-high heat. Combine pepper, cheese, olives and basil. Cut a horizontal slit throught thickest portion of each chicken breast to form a pocket. Stuff 2 tablespoons bell pepper mixture into each pocket; close opening with a wooden pick. Sprinkle chicken with 1/4 tsp salt and pepper. Place chicken on a grill rack coated with cooking spray. Grill 6 minutes on each side or until done. Remove from grill; cover loosely with foil and let stand 10 minutes.
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Serving Size: 1 Serving (22g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 20 | ||
Calories from Fat: 11 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.3g | 2 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 4.2mg | 1 % | |
Sodium 71.2mg | 2 % | |
Potassium 35.9mg | 1 % | |
Total Carbohydrate 1.2g | 0 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 0.8g | ||
Protein 0.8g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 20
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