CHICKEN BREASTS STUFFED WITH SWEET PEPPER AND THYME
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Sweet green red pepper
1 Sweet yellow pepper
1 Sweet red pepper
1 tb Butter
3/4 ts Salt
3 3/8 ts Pepper
1/2 ts Dried thyme
4 Boneless chicken breasts
1/3 c Chicken stock or white wine
1 t Dijon mustard
Beautiful enough for special spring dinners, yet easy enough for weekday
suppers, these chicken breasts are bursting with the fresh flavors of
simple ingredients. This recipe can also be doubled if you have extra
guests.
Remove one-quarter of each sweet pepper; cut out a few decorative shapes
and set aside for garnishing. Cut remaining sweet peppers into thin
strips.
In nonstick sksillet, melt butter over medium heat; cook sweet pepper
strips and 1/4 tsp each of the salt, pepper and thyme, stirring, for 3
minutes. Set aside.
Pat chicken breasts dry. Place, skin side up, between 2 sheets of waxed
paper; pound lightlyu to 1/4-inch thickness. Turn chicken over; sprinkle
skinless sides with 1/4 tsp each of the salt and pepper.
Place sweet pepper strips crosswise on short end of each chicken breast;
roll up and secure with toothpicks. Sprinkle with remaining salt, pepper
and thyme. In same skillet, brown chicken lightly on all sodes. Transfer
to baking sheet; bake in 375F 190C oven ;for 10-15 ;minutes or until
chicken is no longer pink inside.
Meanwhile, in skillet, bring chicken stock to boil, stirring to scrape up
any ;brown bits. Stir in Dijon mustard; cook, stirring, over medium heat
for about 2 minutes or until slightly reduced. Spoon over chicken.
Garnish with sweet pepper cutouts.
