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Vegetable-Stuffed Chicken

Chef admin | Restaurant

This mouthwatering recipe is quick to make and tastes great. Your family will think you worked on it for hours!

  • Serves: 4
  • Vegetarian: ---
  • Preparation Time: 10 Min
  • Cusine: ---
  • Difficulty: ---
  • Meal Type: ---
  • Main Ingredient: ---
  • Dish Type: Heart Smart
  • Main Cooking Method: ---
  • Season/Occasion: ---
  • Recipe


    • 4 Thin-sliced Boneless, Skinless Chicken Breasts (about 1lb.)
      12 Thin Asparagus, trimmed
      1 Red Pepper cut into 12 thin strips
      1.50 tblsp Olive Oil
      1.33 cup Lemon Pepper Saucy Seasoning Blend


    1. 1) Place single layer of asparagus in glass pie plate; cover with vented plastic wrap.

      2) Cook in microwave oven on high power 1 to 2 min. or until crisp-tender.

      3) Remove from plate. Place red pepper strips in same plate; cover with vented plastic wrap. Cook in microwave on high power about 1 min. or until crisp-tender.

      4) Sprinkle chicken with salt. Place four red pepper strips and four asparagus in center of each breast; roll and secure with toothpicks.

      5) Heat oil in skillet over medium-high heat. Cook chicken in oil 8 min. or until browned, turning frequently.

      6) Reduce heat to low; add lemon sauce and 2 Tbs. water. Cover and cook 2 min. or until chicken is cooked through. Remove toothpicks before serving.

      Cal. 214 Pro. 27g, Carb. 4g, Fat 9g, Fiber 1g, Chol. 66mg, Sod. 375mg

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