This is the type of recipe that you can make ahead of time and just warm it up when needed, that you can cook in large quantities, portion out and freeze for ready-to-eat week dinners, it’s the type of recipe that please a whole crowd.
Total Time
20min
4.0
2 Ratings
Author: The Fit Mediterranean
Servings:
2
Ingredients
•
1
Yellow Bell Pepper
•
1
Red Bell Pepper
•
1
Chicken Breast
, sliced
•
to taste
Salt
•
to taste
Ground Black Pepper
•
1
Tbsp
Capers
•
to taste
Italian Flat-Leaf Parsley
•
2
Tbsp
Extra-Virgin Olive Oil
•
1/2
cup
Dry White Wine
Cooking Instructions
1.
Grill and peel the Yellow Bell Pepper (1), and Red Bell Pepper (1).
2.
Season each Chicken Breast (1) with Salt (to taste) and Ground Black Pepper (to taste).
3.
On each slice of chicken place a slice of red and a slice of yellow bell peppers, some Capers (1 Tbsp) and Italian Flat-Leaf Parsley (to taste).
4.
Roll it up and seal it with 2 tooth sticks.
5.
In a skillet heat up the Extra-Virgin Olive Oil (2 Tbsp), add the chicken rolls, season with Salt (to taste) and Ground Black Pepper (to taste), and cook on medium-high until the meat has got a nice golden-brown color. Pour in the Dry White Wine (1/2 cup) and scratch the bottom of the pan.
6.
Add the remaining bell peppers, more Salt (to taste), Ground Black Pepper (to taste), and capers and cook on low for 15-20 minutes or until liquid has absorbed and you are left with a creamy sauce.
7.
Turn off the heat, add some fresh parsley and serve!
Nutrition Per Serving
CALORIES
416
FAT
27.5 g
PROTEIN
13.9 g
CARBS
20.7 g
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