Tuscany Stuffed Chicken Breasts
Source: Midwest Living
Gallery
Recipe Summary
Ingredients
Directions
*
To roast sweet pepper halves, preheat oven to 425°F. Place pepper halves, cut sides down, on a foil-lined baking sheet. Roast for 20 to 25 minutes or until peppers are charred and very tender. Bring foil up around peppers and fold edges together to enclose. Let stand about 15 minutes or until cool enough to handle. Using a sharp knife, loosen edges of skins; gently pull off skins in strips and discard.
Nutrition Facts
Per Serving:
364 calories; fat 19g; cholesterol 92mg; saturated fat 7g; carbohydrates 8g; insoluble fiber 1g; protein 30g; vitamin a 227RE; vitamin a 1069IU; vitamin c 0.7mg; sodium 284mg; calcium 141.4mg; iron 2mg.