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Low Carb Antipasto Stuffed Chicken

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12
Calories 358kcal
Author Brenda Bennett | Sugar-Free Mom

Ingredients

Dressing

  • 1 cup olive oil
  • ½ cup red wine vinegar
  • 1 teaspoon mustard
  • 2 teaspoon minced garlic
  • 1 teaspoon Italian seasoning
  • 1 teaspoon fennel seed

Stuffing

  • 6- 8 oz chicken breasts
  • 8 oz provolone cheese
  • 5 oz salami
  • 3 oz prosciutto
  • 2 oz banana peppers
  • 2 oz roasted red bell peppers

Instructions

  • Preheat the oven to 425 degrees F.
  • Whisk the dressing ingredients together and set aside.
  • Slice the chicken breasts in half horizontally, but not all the way through, opening like a book.
  • Add about 1 tablespoon of dressing to each open book chicken breast.
  • Lay a slice of cheese, salami, prosciutto, banana peppers and roasted peppers to each. Top with another slice of cheese and fold over, closing the stuffing inside the two pieces of breast.
  • Tie together to hold it's filling and place in a 9 by 13 dish.
  • Pour remaining dressing over the chicken and bake 30 minutes or until the chicken is no longer pink when sliced or an internal thermometer reads 165 degrees F.
  • Enjoy immediately!

Nutrition

Serving: 4g | Calories: 358kcal | Carbohydrates: 0.4g | Protein: 31g | Fat: 27.2g | Saturated Fat: 6.4g | Cholesterol: 75mg | Sodium: 703mg | Sugar: 0.2g