Pepper and Pepperjack Stuffed Chicken
Servings: 6 servings
- 1 lb boneless, skinless chicken breast
- 1 green bell pepper, cut into strips
- 6 slices 2% pepperjack cheese
- 1/4 tsp each salt and pepper
Preheat oven to 350F.
Slice chicken in half and sprinkle all sides with a bit of salt and pepper.
Place a layer of low-fat pepper jack cheese and 4 strips of green bell pepper in the middle of the chicken. Roll the chicken up and secure with a toothpick.
Bake for 25-30 minutes or until cooked through (internal temp of chicken should read 165F on a meat thermometer.)
Serving: 2oz | Calories: 136kcal | Carbohydrates: 1g | Protein: 18g | Fat: 6g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 298mg | Potassium: 331mg | Fiber: 1g | Sugar: 1g | Vitamin A: 258IU | Vitamin C: 17mg | Calcium: 162mg | Iron: 1mg