Do you follow AmericHousewife on Twitter? If so, then you already know what last nights dinner was! Cream Cheese and Red Pepper Stuffed Chicken Breasts. My photo (above) was snapped at the last second - as I was about to cut into it and eat it and remembered I should take a picture! Not the best quality but darnit, I was hungry. Ha ha.
I made this low carb by using Dixie Carb Counters Seasoned Bread Crumb Mix
for the seasoning. My family had NO IDEA it wasn't the usual flour and bread crumb seasoning. They ate it, loved it, and I enjoyed it knowing there just 1 carb in the breading. I put a photo of seasoned pork rinds in the photo (below) as a reminder; because if you don't have (or don't want to buy) the seasoned low carb mix you can use ground pork rinds. If you aren't low carbing, use regular bread crumbs and/or flour for your coating. It's ALL good!I didn't actually use a recipe and your amounts will be based on your preferences so play with it.
Cream Cheese and Red Pepper Stuffed Chicken Breasts
Boneless, skinless chicken breasts
Red bell pepper (I know mine are long shaped and look spicy but it's a sweet Red Bell Pepper from Sams)
Cream Cheese (about 1 oz. or 1/8 of the package per chicken breast)
Seasoned or plain bread crumbs, panko mix, low carb breading or flour
salt and pepper
*option: your favorite seasoning; garlic powder, onion powder, garlic powder, Mrs. Dash or similar
These chicken breasts were huge. Probably the largest I've ever worked with. So large in fact, that my daughter and I had to split one at dinner and my husband couldn't even finish his! But typically, plan 1 boneless, skinless chicken breast per person.
Cut the cream cheese into 1 ounce portions. (Just slice the brick of cream cheese and use one 'slice' per breasts. 8 oz. makes about 8 slices). Diced the red pepper. Rinse the chicken and place it in a large baggy or between two pieces plastic or parchment to pound flat and even. Place flattened chicken breasts in a greased baking pan. Place about 1 ounce cream cheese, and a teaspoon of diced red pepper on each. You *can* add some seasoning at this point if you wish, but you don't have to. Roll each breast up and place seam side down. If they are not staying, feel free to secure them with wood toothpicks. Roll in the dry bread crumb or flour mix of your choice. If you are not use using seasoned flour or crumbs, add salt and pepper and a sprinkling of any other seasoning that pairs well with cream cheese and red pepper. I used salt, pepper and a bit of garlic pepper - just a touch as I was using a seasoned low carb mix.
Bake at 350 about 35 - 50 minutes until done (depending on the size of the chicken breasts. Normally about 35-45 minutes but if they are huge like the ones we had, bake up to an hour to be sure they are done.) Golden brown and the cheese will start to melt from the sides.
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| EASY! Cream cheese, red pepper and chicken breasts |
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| Pound flat and even |
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| If you want to make this low carb you can by using a low carb breading mix |
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| Anyone can make these! Just place in the middle of the breast and roll up! |
on hand, I do have Kalamta, and although not packed in brine, it's a good enough substitution for me because I'd have to drive about 30 minutes to the nearest store that carries them! I always substitute ingredients though; Remember, I use recipes as 'guides' and then play with my food. I hope you do too.