Prep 10 mins
Cook 20 mins
I got this from a Prevention cooking book. My mother is on a crazy diet and she loves it because it has a lot of flavor and is very low in carbs.
- 4 boneless skinless chicken breast halves
- 1 tablespoon fresh basil or 1⁄2 dried basil
- 4 slices of regular mozzarella cheese or 4 slices smoked mozzarella cheese, 1/4 an inch thick
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- 2 tablespoons olive oil
- 1 medium green bell peppers or 1 medium red bell pepper, cut in strips
- 1⁄3 cup chicken broth
- 1⁄3 cup pitted ripe kalamata olive, quartered lengthwise
- Preheat oven to 350 degrees.
- Make a 3" pocket legnthwise in each piece of chicken.
- Wrap basil into the cheese and fold the slices into pockets.
- Close with toothpicks and season with half of the salt and pepper.
- Heat the oil in an oven-safe skillet over med-low heat, and stir in the peppers, seasonings, and salt Brown about 4-5 minutes, move the peppers to the side, and add chicken, cooking about 3 minutes or until lightly browned.
- Stir together and add broth and olives.
- Bake uncovered until the chicken is done in the center, turning once or twice (about 20 minutes) Arrange chicken on plate topped with peppers and olives with juice from the pan.
This was incredible!! Very, very good! I doubled the bell pepper and used one yellow and one green and used 1 cup of broth. I also added whole garlic cloves to the peppers and my goodness!! Thanks so much for this recipe, it's a keeper!
FOUR sets of enthusiastic thumbs up from my family (which is RARE). Loved it. Only change I made was to double the peppers and olives and throw a few chopped cloves of garlic in the broth. AWESOME!
I also enjoyed this recipe. I followed the directions exactly as written with one small exception: I was out of mozzarella cheese so I used some crumbled feta instead. I found this to be a refreshing, healthy and pleasing dish.