10 ounces of chicken breast
2 tablespoons of extra virgin olive oil
½ tablespoon taco seasoning
½ cup organic cream cheese
½ medium onion, chopped
½ medium red bell pepper, julienned
- Butterfly the chicken breast halves. Drizzle them with olive oil, sprinkle with Taco seasoning and pepper and rub in.
- Spread the cream cheese on them, add the onion and bell pepper and roll.
- Transfer the stuffed meat to a roomy baking dish and bake for 25 minutes at 360⁰F/180⁰C.
- Serve sliced, garnished with chopped parsley.