Valentino-Style Stuffed Chicken Breasts

1. 1

   Preheat the oven to 350 degrees F (175 degrees C) and grease a baking dish.

2. 2

   Slice a chicken breast in half lengthwise, leaving the halves connected on one side. Open it and lay it flat so it looks like a butterfly; place it between two sheets of plastic wrap and pound it flat. Repeat with the remaining chicken breasts.

3. 3

   Mix Italian seasoning, Parmesan cheese, and chives in a bowl, then sprinkle the mixture over the chicken breasts. At one end of each breast, place 3 strips of roasted pepper and add 1 tablespoon shredded cheese on top. Roll up each breast starting from the end with the peppers and cheese, secure each roll with a toothpick to keep it from unrolling, place them in the prepared baking dish, season the rolls with salt and pepper, and drizzle with olive oil.

4. 4

   Bake in the preheated oven for 15 minutes, then set the oven to broil and continue cooking for 5 to 10 minutes.

5. 5

   Remove from the oven, slice to show the colorful filling, and serve.

• Calories 341.16 kcal Moderate
• Protein 54.41 g Good Source
• Carbs 4.08 g Moderate
• Total Fat 11.95 g Moderate
• Saturated Fat 2.89 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 143.48 mg High
• Sodium 285.67 mg Moderate
• Fiber 0.8 g Low Source
• Sugar 1.49 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 50.36 mg Low Source
• Iron 1.79 mg Low Source
• Potassium 98.57 mg Low Source
• Vitamin A 19.67 mcg_rae Low Source
• Vitamin C 4.89 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛