- 4 boneless / skinless chicken breasts
- 200g cream cheese (spreadable)
- 2 red peppers - skinned and roasted
- 2 cloves garlic - crushed
- 1 bunch Basil whole leaves
- 10g fresh Parmesan cheese
- 1/2 tbsp Italian seasoning
- Pepper to season
- 1. Preheat oven to 180°C. Grease a large casserole dish with a little olive oil.
- 2. Butterfly cut by slicing into the long side of the chicken breast, stopping just about a quarter of an inch (1cm) from the opposite side.
- 3. Lay chicken in the casserole dish opened up. Sprinkle with half of the Italian seasoning and pepper.
- 4. Mix crushed garlic with the cream cheese.
- 5. Thinly slice the roasted red pepper and place with the basil, and a thin layer of garlic cream cheese on the bottom side of the chicken breast.
- 6. Fold the top flap of the chicken over the bottom side of chicken, tucking in the red pepper, basil, and cheese. You can use 2-3 cocktail sticks to keep the chicken closed.
- 7. Sprinkle remaining Italian seasoning over the top of the chicken.
- 8. Bake 30-40 minutes or (until chicken is no longer pink inside).
- 9. Once cooked take the chicken out of the oven and spread a thick layer of cream cheese and sprinkle with the parmesan cheese.
- 10. Grill the chicken under a high heat until cheese is browned and bubbly.
- 11. Serve with boiled purple sprouting broccoli and rice, pouring over some of the meat juices as a light sauce.
Protein: Because the protein content of this dish is high it is great for people who are on dialysis. For those people with CKD 4-5 (not on dialysis) you may want to reduce the amount of chicken as a portion to between 75-100g.
Salt: No additional salt is used in this recipe but there will be a small amount of salt in the parmesan and cream cheese. There is a great amount of flavour provided by the mixed herbs, garlic, and peppers.
Phosphate and potassium: Peppers can be a great alternative to tomatoes if you need to be more careful with your potassium restriction. However, if your potassium is stable, you could add a few sun blushed tomatoes to the red pepper to create a richer taste. Ask your dietitian or kidney doctor if you should be following a low phosphate diet. The meal will contain a reasonable amount of phosphate from the chicken and the cheese, so if you are prescribed a phosphate binder ensure you take these as directed with this meal. You could reduce the portion of cheese to lower the phosphate content.
Healthier option: Using a light version of the cream cheese will reduce the fat content of this dish.
Cheaper options: Frozen chicken breasts which have been defrosted thoroughly for 24 hours in the fridge may be cheaper than using fresh chicken breasts. Many budget supermarkets sell roasted red peppers in a jar which may be more convenient that using fresh peppers. Rinse the red pepper under some water to remove any additional salt or additives used in the brine. You could do your own peppers by grilling under a high heat until the skin is brown/black, place in a plastic food bag and wait until they start to sweat. The skin should be very easy to remove then.