Healthy Recipes

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A preferred culinary partner of Stoweflake is Vermont’s own Cabot Creamery, continually named the Maker’s of the "World’s Best Cheddar". Here is a recipe we'd like to share with you.

 

 

Kalamata Stuffed Chicken with Roasted Pepper Cream

Makes 6 Servings

6 skinless boneless chicken breast halves
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup Cabot Sharp Cheddar, grated
1/2 cup finely chopped pitted kalamata olives
1/2 cup Italian-seasoned dry breadcrumbs
Cooking spray
1 (7 ounce) jar roasted red bell peppers, drained and pated dry
1/2 cup Cabot Greek Style Yogurt
1/4 teaspoon salt
Mixed salad greens

1. Preheat oven to 350°F.

2. Place chicken between two sheets plastic wrap; pound with meat mallet or heavy pan to flatten. Uncover and sprinkle evenly with salt and pepper.

3. Sprinkle cheese and olives evenly onto center of each chicken breast; roll up, jellyroll-style and secure with wooden toothpicks. Dredge chicken rolls in breadcrumbs.

4. Place rolls seam-side-down on baking sheet coated with cooking spray; lightly coat rolls with cooking spray. Bake for 25-30 minutes or until chicken is cooked all the way to center.

5. Meanwhile, pulse red peppers in food processor until pureed; add yogurt and salt, pulsing just until smooth. Refrigerate until ready to serve.

6. Remove chicken from oven and remove toothpicks. Let cool slightly. Slice breasts crosswise into 1-inch thick slices; arrange over salad greens and serve with red bell pepper sauce.

Nutrition Analysis
Calories 273 , Total Fat 15g , Saturated Fat 4g , Sodium 1176mg , Carbohydrates 10g, Dietary Fiber 1g , Protein 23g , Calcium 60mg