Roasted Red Pepper / Asparagus Stuffed Chicken Breasts Recipe

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Roasted Red Pepper / Asparagus Stuffed Chicken Breasts
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Ingredients
13
Count
Nutrition
425
Calories
Total time
85
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 350°F degrees.
  2. Rinse chicken breasts and dry with paper towel.
  3. Meanwhile, steam asparagus to tender crisp, about 3 minutes; set aside.
  4. One at a time place chicken breast halves between pieces of plastic wrap, inside up.
  5. Pound carefully with a meat mallet to about 1/4 inch thickness.
  6. Remove top pieces of plastic wrap.
  7. Sprinkle salt and pepper over chicken to taste.
  8. Place 2 prosciutto salami slices, overlapping if necessary to completely cover chicken.
  9. Place Swiss cheese slices over prosciutto.
  10. Pat red pepper dry with paper towel and place half a roasted red pepper over cheese.
  11. Place one asparagus spear near one edge of pepper, roll chicken with layers around the asparagus, using the bottom piece of plastic wrap to help roll it.
  12. Roll as tightly as possible, use toothpicks to close if necessary.
  13. Repeat for all 4 breasts.
  14. Heat 1 tablespoon butter with 1 tablespoon olive oil in large non stick frypan.
  15. Place chicken roll ups, seam side down in hot frypan, reduce heat and brown on all sides, until golden brown, about 10 to 15 minutes.
  16. Remove chicken roll ups and place in 9x13-inch oven proof dish, seam side down; set aside.
  17. Add wine to hot frypan, deglaze pan, add remaining olive oil and butter to frypan, add basil leaves and salt and pepper to taste to frypan.
  18. On medium heat, simmer until reduced by half, about 10 minutes.
  19. Spoon/pour wine/basil reduction onto chicken, be sure to get some basil leaves on each piece.
  20. Place dish with chicken on middle rack of 350°F degree oven, roast for 25 to 30 minutes until roll ups are heated through and chicken is no longer pink.
  21. Remove roll ups to platter, let rest for 10 minutes.
  22. With a sharp knife cut each one into 4 pieces. (Cut thinner slices to use for appetizer.)
  23. Arrange on platter cut side up, overlapping in 4 rows.
  24. Spoon/pour juice from oven dish over; garnish with extra asparagus spears and strips of roasted red pepper.
  25. Serve warm or cold.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 425.42 Kcal (1781 kJ)
Calories from fat 283.92 Kcal
% Daily Value*
Total Fat 31.55g 49%
Cholesterol 94.26mg 31%
Sodium 230.16mg 10%
Potassium 310.3mg 7%
Total Carbs 8.08g 3%
Sugars 4.26g 17%
Dietary Fiber 1.39g 6%
Protein 20.33g 41%
Vitamin C 104mg 173%
Vitamin A 0.1mg 5%
Iron 26.6mg 148%
Calcium 350.2mg 35%
Amount Per 100 g
Calories 160.77 Kcal (673 kJ)
Calories from fat 107.3 Kcal
% Daily Value*
Total Fat 11.92g 49%
Cholesterol 35.62mg 31%
Sodium 86.98mg 10%
Potassium 117.27mg 7%
Total Carbs 3.05g 3%
Sugars 1.61g 17%
Dietary Fiber 0.52g 6%
Protein 7.68g 41%
Vitamin C 39.3mg 173%
Vitamin A 0.1mg 5%
Iron 10.1mg 148%
Calcium 132.4mg 35%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.9
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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