Mozzarella and red peppers make this dish slightly sweet but still high enough in fat for our ketogenic purposes.
2 tablespoons extra-virgin olive oil
2 boneless, skinless free-range chicken breasts, butterflied
10 fresh basil leaves
1 (8-ounce) ball fresh organic mozzarella cheese, cut into 4 pieces
1 cup Roasted Red Peppers
2 tablespoons Italian seasoning
Freshly ground black pepper
Preheat the oven to 400°F.
Line a rimmed baking sheet with parchment paper.
Place 5 basil leaves inside each chicken breast.
Place 2 mozzarella slices inside each breast.
Divide the roasted red peppers between the two breasts. Sprinkle the Italian seasoning generously over each breast and season them with salt and pepper. Close each breast to envelop the filling.
Place the breasts on the baking sheet and bake until cooked through, about 40 minutes. Serve hot.
(per serving of 2)
Total Fat 30G
Total Carbohydrate 4G
Dietary Fiber 1G
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