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Roasted Pepper and Caper Stuffed Chicken Breasts
Source: dLife

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

Prep Time: 15 minutes
Cook Time: 10 minutes
Difficulty: Intermediate

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
1/2 Fat , 1 Vegetables , 4 1/2 Meat , 4 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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12 oz  roasted red peppers with brine
1 tbsp  capers
0 1/4 tsp  dried rosemary
0 1/4 tsp  ground thyme
1 each  medium garlic cloves
2 tsp  olive oil
4 each  boneless skinless chicken breasts
0.125 tsp  salt
0.125 tsp  black pepper
2 tbsp  shallots, chopped
0 1/4 cup  white wine
10 1/2 oz  low sodium chicken broth
1 tbsp  chopped parsley
  1. In small bowl, mix peppers, capers, rosemary, thyme, garlic, and 1 teaspoon oil. Set aside.
  2. Slice horizontal pouch in each breast. Spoon 1/4 cup of pepper mixture into each pouch. Season breasts with salt and pepper.
  3. In large skillet, add 1 teaspoon oil and heat over medium-high. Sauté chicken 6 minutes per side or until fully cooked.
  4. Remove chicken from skillet and set aside in warm place.
  5. 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.
  6. Transfer chicken back to skillet, cover, and simmer 2 minutes. Serve chicken with sauce and parsley garnish.

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