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Low Carb Chicken Breasts Stuffed with Piquante Peppers and Cream Cheese
How to Make It
Step 1
Preheat the oven to 400 degrees Fahrenheit and line a shallow oven tray with foil. Finely chop the piquante peppers. Add the garlic, chopped peppers and lemon zest to a mixing bowl along with the cream cheese, salt and pepper. Mix well to combine.
Step 2
Place the chicken breasts on the foil-lined tray. Slice each chicken breast along the length to create a pocket. Be careful not to cut all the way through the breast, just enough to create a space big enough to hold the filling.
Step 3
Divide the cream cheese and pepper mixture evenly between the two chicken breasts, filling the centers of each. Season the tops of the chicken breasts with a little salt and pepper. Wrap the foil up loosely around the chicken breasts, creating a parcel around the breasts.
Step 4
Transfer the tray to the oven. Bake for 22-25 minutes or until the chicken is entirely cooked through and no longer pink. Serve with your preferred low carb sides.
Ingredients
- Mild Whole Peppadew Peppers – 8 peppers
- Cream cheese spread – 5 oz
- Chicken breast – 2 large – split
- Lemon Peel Or Zest Raw – 1 tsp
- Garlic powder – 0.25 tsp
- Salt, sea salt – 0.5 tsp
- Black pepper – 0.13 tsp
