Grilled Stuffed Chicken breast recipe with mozzarella, roasted peppers and basil. A low carb stuffed chicken cooked on the grill.
This is a sponsored post written by me on behalf of Weight Watchers.
Cheese Stuffed Chicken Breast
I love cheese to a fault, so I am not keen on giving it up for dieting. Luckily, Weight Watchers offers a reduced fat string cheese which is used in this recipe.
The reduction in fat doesn't effect flavor, but it does make the cheese less meltable... a fact that I took full advantage of in this recipe for Grilled Stuffed Chicken Italiano (and also the reason I am leaving this blatant instruction before even getting to the recipe).
Grilled Stuffed Chicken Breast
This is a low calorie, low fat, low carb recipe, which is high in protein and a good source of calcium. It's easy to make, and your family won't view it as "diet" food, so you shouldn't get any complaints.
These 4 ingredients, plus some light Italian dressing for basting is all you need.
Butterfly the chicken, by slicing across horizontally and opening the breast up like a book.
Place spinach down first than top with a string cheese and a strip or two of roasted red pepper.
Roll the breast up and secure with toothpicks, then baste with dressing.
Here one of the stuffed chicken breasts is shown on a stove top grill.
What to Serve with Grilled Stuffed Chicken
Here are some healthy lower carb side dish options to serve with this stuffed grilled chicken breast recipe.
Want more low carb stuffed chicken options? Try my Asparagus Stuffed Chicken Breast Recipe or Broccoli Cheese Stuffed Chicken Breast. Both are delicious was to prepare chicken breast!
Grilled Stuffed Chicken Breast Italiano
Ingredients
- 4 - 4 oz. chicken breasts
- 4 roasted red pepper strips
- approximately 20 baby spinach leaves
- 4 Weight Watchers String Cheese
- light Italian dressing for basting
Instructions
- Preheat indoor or outdoor grill to med-high.
- Butterfly the chicken breasts*
- Place about 5 baby spinach leaves in middle, slightly to one side.
- Put roasted red pepper, and Weight Watchers String Cheese on top of spinach.
- Roll like a cigar, and put 1-2 toothpicks on ends to hold together well.
- Grill for 5 minutes, turn and grill 5 more minutes. Check for doneness and turn again if needed, until cooked through (10-15 minutes depending on you grill and thickness of chicken).
- Serve as is or slice to ensure chicken is fully cooked.
Notes
Nutrition
These cheese stuffed chicken breasts were done on an outdoor propane grill.
Jesse Jade says
WOW, this was sooooo good and super easy! I don't really care much for jarred roasted red peppers (too soggy for my taste), so I threw a bell pepper on the grill and let it get nice and charred, and then used that for the recipe. I just used a regular cheese stick when making this, but next time I think I'm going to stuff the chicken with feta! Thank you for this simple, quick, and nutritious recipe!
Robin Gagnon says
Use freshly roasted. That is what is in the pictures. I don't buy jarred either.
Sheila Morales says
I made this tonight and it's a keeper! Thanks for the great idea!