Preheat oven to 425 degrees F.
In a skillet, heat the olive oil, add the onion, pepper, garlic, salt and pepper and herbs and cook till onion is translucent and peppers are soft. Let cool. When cooled, add the cheese, tossing well to distribute.
In the meantime, prepare chicken. Loosen the skin of the chicken and stuff 1/3 of the mixture in between skin and flesh. Sprinkle the top of the chicken with salt and pepper, and place in a metal baking dish.
Roast chicken for about 30 to 40 minutes or until chicken juices run clear when pierced with a fork.
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|Serving Size: 1 Serving (260g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 198 (53%)|
|Amt Per Serving||% DV|
|Total Fat 22g||29 %|
|Saturated Fat 9.3g||47 %|
|Monounsaturated Fat 8g|
|Polyunsanturated Fat 3g|
|Cholesterol 116.9mg||36 %|
|Sodium 582.4mg||20 %|
|Potassium 498.3mg||13 %|
|Total Carbohydrate 8.9g||3 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 7g|
|Protein 33.7g||48 %|
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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: 373
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