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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Roasted Pepper and Caper Stuffed Chicken Breasts

Source: dLife

Red pepper, caper, and herb stuffed chicken with a white wine/shallot sauce.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	200.6

Total Carbs	6.2 g

Dietary Fiber	0.6 g

Sugars	2.7 g

Total Fat	4.2 g

Saturated Fat	0.8 g

Unsaturated Fat	0.8 g

Potassium	483.4 mg

Protein	29.9 g

Sodium	830.1 mg

Dietary Exchanges 4.2 Fat, 1.0 Vegetables, 4.3 Meat, 3.6 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

12.0
12 oz roasted red peppers with brine 1.0
1 tbsp capers 0.25
0 1/4 tsp dried rosemary 0.25
0 1/4 tsp ground thyme 1.0
1 each medium garlic cloves 2.0
2 tsp olive oil 4.0
4 each boneless skinless chicken breasts 0.125
0.125 tsp salt 0.125
0.125 tsp black pepper 2.0
2 tbsp shallots, chopped 0.25
0 1/4 cup white wine 10.5
10 1/2 oz low sodium chicken broth 1.0
1 tbsp chopped parsley

Directions

In small bowl, mix peppers, capers, rosemary, thyme, garlic, and 1 teaspoon oil. Set aside.
Slice horizontal pouch in each breast. Spoon 1/4 cup of pepper mixture into each pouch. Season breasts with salt and pepper.
In large skillet, add 1 teaspoon oil and heat over medium-high. Sauté chicken 6 minutes per side or until fully cooked.
Remove chicken from skillet and set aside in warm place.
Return skillet to medium heat, add shallots and cook 1 minute. Add wine and broth and bring to boil. Reduce heat to simmer and cook 5 minutes or until liquid is reduced to 1 cup.
Transfer chicken back to skillet, cover, and simmer 2 minutes. Serve chicken with sauce and parsley garnish.