Cheesy Baked Chicken
This recipe was originally published in The MuscleTalker January 2008 edition Ingredients
4 chicken breasts
4 x 5mm slices of smoked or normal mozzarella
1 green and/or red pepper, sliced
80ml chicken stock
1 tsp basil
90g black olives, sliced
Salt and freshly ground pepper to taste
Preheat oven to 180°C. Make an 8cm long horizontal incision in each chicken breast. Sprinkle the basil over the cheese slices and place inside the incision in the chicken breast. Secure the slit with toothpicks. Season with salt and pepper to taste.
In a large ovenproof saucepan, sauté the peppers for about 4 minutes, stirring. Pushing the peppers aside, place the chicken in the pan and cook for 3 minutes on each side until browned.
Add the stock and olives to the pan and bake in the oven uncovered for 15 minutes turning the chicken after 7 minutes. Serve the chicken on each plate covering with the pepper and olive mix.
Serves 4. Per serving: 285kcal, 41g protein, 5g carbs, 10g fat, 1g fibre.
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