-
Chicken Breasts Stuffed With Sweet Pepper And Thyme
Ingredients
- 1 x Sweet green red pepper
- 1 x Sweet yellow pepper
- 1 x Sweet red pepper
- 1 Tbsp. Butter
- 3/4 tsp Salt
- 3 3/8 tsp Pepper
- 1/2 tsp Dry thyme
- 4 x Boneless chicken breasts
- 1/3 c. Chicken stock or possibly white wine
- 1 tsp Dijon mustard
Directions
- Beautiful sufficient for special spring dinners, yet easy sufficient for weekday suppers, these chicken breasts are bursting with the fresh flavors of simple ingredients.
- This recipe can also be doubled if youhave 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, heat butter over medium heat; cook sweet pepper strips and 1/4 tsp each of the salt, pepper and thyme, stirring, for 3 min. Set aside. Pat chicken breasts dry. Place, skin side up, between 2 sheets of waxed paper; lb. 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 ;min or possibly till 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 min or possibly till slightly reduced. Spoon over chicken.
- Garnish with sweet pepper cutouts.
Similar Recipes
Leave a review or comment