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Chicken Breasts Filled with Provolone & Roasted Peppers (Lo-Carb)

A home-style Chicken Breasts Filled with Provolone & Roasted Peppers (Lo-Carb) made with Dried Oregano, Provolone Cheese, Boneless Skinless Chicken Breast Halves, Olive Oil, and Yellow Onion. Serves 4. Keep it handy for the next time you cook it.

Ingredients

• 1 1/2 tsp
• 4 oz
• 4
• 1 tbsp
• 1/2 cup
• 4 strip

Method (preview)

1. 1

   Preheat oven to 375 degrees F. Butter a 13x9x2-inch baking pan or dish.

2. 2

   Mix 1/2 teaspoon oregano and 2 tablespoons Provolone cheese in a small bowl. Set aside.

3. 3

   Place one piece of chicken between sheets of waxed paper or a double thickness of plastic wrap.

4. 4

   Pound out to 1/4-inch thickness.

5. 5

   Repeat with remaining chicken pieces.

6. 6

   Heat oil in medium sized skillet.

7. 7

   Add onion and saute until soft, 7 to 10 minutes.

8. 8

   Add roasted red peppers and 1 teaspoon oregano.

9. 9

   Heat through.

10. 10

    Remove from heat and cool. Stir in the cup minus 2 tablespoons Provolone.

11. 11

    Lay each piece of chicken flat.

12. 12

    Season with salt and pepper.

13. 13

    Spread generous 1/4 cup pepper filling over each piece of chicken, leaving edges bare.

14. 14

    Roll each piece jellyroll style.

15. 15

    Place seam side down in baking dish.

16. 16

    Bake 30 minutes.

17. 17

    Remove from oven and sprinkle reserved cheese/oregano mixture and bacon crumbles.

18. 18

    Return to oven for 5 minutes, until cheese melts and juice from chicken runs clear.

19. 19

    Put in a paper bag for 10 minutes.

20. 20

    Remove from bag, peel off skin and chop for use.

21. 21

    Contributed to the FareShare Gazette by Pat; 13 March 2005. www.fareshare.net