Title: Chicken Breasts Stuffed with Sweet Pepper and Thyme
Categories: Poultry Entree Canadian
Yield: 4 Servings
| 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 | ts | 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.