Roasted Red Pepper / Asparagus Stuffed Chicken Breasts

Name: Roasted Red Pepper / Asparagus Stuffed Chicken Breasts
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings extra asparagus spear, for garnish; 4 larges fat asparagus spears; 4 Tbsps butter, divided; 118 milliliters dry white wine (or chicken broth); 6 fresh basil leaves, roughly chopped; 2 Tbsps olive oil, divided; 8 slices prosciutto, thinly sliced; 1 strip roasted red pepper, for garnish; 2 larges roasted red peppers, each cut in half to make 4 large pieces (i used deli bought); 4 servings salt & freshly ground black pepper; 4 larges boneless skinless chicken breast halves, about 6 oz each; 4 slices swiss cheese (or your favourite)

You can never have too many main course recipes, so give Roasted Red Pepper / Asparagus Stuffed Chicken Breasts a try. This recipe covers 20% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and primal recipe has 496 calories, 34g of protein, and 35g of fat per serving. This recipe serves 4. A mixture of roasted peppers, salt & pepper, butter, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert.