Spicy Roasted Banana Pepper Stuffed Chicken
A new way to stuff chicken - This easy Spicy Roasted Banana Pepper Stuffed Chicken recipe needs only 5 ingredients and 35 minutes total. Low-Carb. Keto. Gluten-Free.
Servings: 4 servings
- 1 lb chicken breasts (500g) (About 4 breasts - butterflied and pounded to be ½” or 1cm thick)
- 4 banana peppers (large)
- 4 oz queso blanco (100g)
- 4 garlic cloves (minced)
- 1 tablespoon ground cumin
- to taste salt and pepper
Preheat your oven to 450F/230C. Use the grill setting if your oven has it.
Put the banana peppers under the broiler for no more than 10 minutes. Turn them over periodically until the skins turns black. Remove from broiler and cover with foil. Set aside to cool.
Butterfly the chicken breast and pound to about 0.5inch/1cm. Season generously with salt, pepper and cumin on both sides of the breast.
Spread the minced garlic on the inside.
Once the banana peppers are cool enough to handle, remove the skin and slice into strips.
Arrange the peppers on one half of the breast and top with queso blanco.
Fold the chicken over and secure with a toothpick.
Sear on a medium hot pan for approximately 4 minutes per side each side.
Tips and Tricks:
1. I always recommend investing in a good meat thermometer. With this recipe, it’s cooked when the inside temperature reaches 165F/75C.
Calories: 256kcal | Carbohydrates: 3g | Protein: 32g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 102mg | Sodium: 312mg | Potassium: 512mg | Fiber: 1g | Sugar: 1g | Vitamin A: 371IU | Vitamin C: 11mg | Calcium: 229mg | Iron: 2mg