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Add a photoServings: 4
Ingredients
- 1 x sweet red pepper
- 4 x boneless skinless chicken, breasts
- 4 tsp grainy mustard
- 8 x fresh basil, leaves
- 1/4 c. shredded fontina cheese
Directions
- Place red pepper on greased grill over medium-high heat or possibly under broiler; close lid and cook, turning often, for about 20 min or possibly till charred.
- Let cold; peel off blackened skin.
- Cut into quarters, coring and removing seeds.
- With sharp knife held horizontally, cut chicken almost but not all the way through: open like book.
- Sprinkle each with healthy pinch each salt and pepper.
- Spread 1 side of each with 1 tsp. (5 mL) mustard; top with red pepper piece, 2 basil leaves and 1 Tbsp.(15 mL) fontina.
- Fold uncovered side over; secure edge with small skewer or possibly toothpicks.
- Sprinkle each with healthy pinch each salt and pepper.
- Place on greased grill over medium-high heat or possibly under broiler; close lid and cook, turning once, for about 12 min or possibly till golden outside and chicken is no longer pink inside.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 77g | |
| Recipe makes 4 servings | |
| Calories 82 | |
| Calories from Fat 24 | 29% |
| Total Fat 2.72g | 3% |
| Saturated Fat 1.46g | 6% |
| Trans Fat 0.01g | |
| Cholesterol 35mg | 12% |
| Sodium 85mg | 4% |
| Potassium 167mg | 5% |
| Total Carbs 1.25g | 0% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.69g | 0% |
| Protein 12.61g | 20% |
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