Mozzarella Chicken w/ Peppers and Olives

"I got this from a Prevention cooking book. My mother is on a crazy diet and she loves it because it has a lot of flavor and is very low in carbs."
 
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Ready In:
30mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • Preheat oven to 350 degrees.
  • Make a 3" pocket legnthwise in each piece of chicken.
  • Wrap basil into the cheese and fold the slices into pockets.
  • Close with toothpicks and season with half of the salt and pepper.
  • Heat the oil in an oven-safe skillet over med-low heat, and stir in the peppers, seasonings, and salt Brown about 4-5 minutes, move the peppers to the side, and add chicken, cooking about 3 minutes or until lightly browned.
  • Stir together and add broth and olives.
  • Bake uncovered until the chicken is done in the center, turning once or twice (about 20 minutes) Arrange chicken on plate topped with peppers and olives with juice from the pan.

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Reviews

  1. This was incredible!! Very, very good! I doubled the bell pepper and used one yellow and one green and used 1 cup of broth. I also added whole garlic cloves to the peppers and my goodness!! Thanks so much for this recipe, it's a keeper!
     
  2. FOUR sets of enthusiastic thumbs up from my family (which is RARE). Loved it. Only change I made was to double the peppers and olives and throw a few chopped cloves of garlic in the broth. AWESOME!
     
  3. I also enjoyed this recipe. I followed the directions exactly as written with one small exception: I was out of mozzarella cheese so I used some crumbled feta instead. I found this to be a refreshing, healthy and pleasing dish.
     
  4. This is very nice and simple .. Made exactly as stated and we all loved it! I will make it again, thanks
     
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RECIPE SUBMITTED BY

I live in Chattanooga with my daughter. I work at a used bookstore, and I love to read pretty much everything, especially cookbooks. Some of my favorite cookbooks are those of Nigel Slater, Barbara Kafka, Thomas Keller, and Nigella Lawson, plus the Moosewood series. I think perhaps my biggest pet peeve is food snobbery, and indeed snobbery in general. I love trying new things so much that I rarely make the same dish twice. Oh, a big thank you to all who have reviewed my stuff recently. I am currently without premium membership and unable to tell you so on an individual basis.
 
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