Roasted Red Pepper Stuffed Chicken Breasts

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A four-ingredient stuffing adds punchy antipasto flavors and oozy, melted-cheese entreaty to chickenhearted breasts which are cooked successful a skillet, past served implicit greens and drizzled with a fast, flavorful, lukewarm cookware sauce. It’s a quick, casual and healthful upgrade from basal chickenhearted and greens.

Choose chickenhearted bosom halves that are astir the aforesaid size, for easiness of cooking.

To work the accompanying story, see: These chickenhearted breasts are delightfully stuffed, but they won’t permission you feeling that way.

From nutritionist and cookbook writer Ellie Krieger.

Ingredients

4 boneless, skinless chickenhearted bosom halves (1 3/4 pounds total, not thin-cut; without tenderloins)
1/2 cupful shredded part-skim mozzarella cheese
1/4 cupful finely chopped roasted reddish pepper
2 tablespoons pitted, chopped greenish olives
1 tablespoonful chopped caller basil leaves (may substitute 1 spoon dried basil)
1/4 spoon salt
1/4 spoon freshly crushed achromatic pepper
2 tablespoons olive oil
2 cloves garlic, minced
1/2 cupful no-salt-added chickenhearted broth
1 tablespoonful reddish vino vinegar
4 cups babe arugula leaves

Nutritional Facts

Per serving

Calories
360
Fat
15 g
Saturated Fat
4 g
Carbohydrates
2 g
Sodium
400 mg
Cholesterol
150 mg
Protein
49 g
Sugar
1 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From nutritionist and cookbook writer Ellie Krieger.

Tested by Carolyn Stanek Lucy.

Published October 25, 2017

Updated March 16, 2026