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Chicken Breasts Stuffed With Sweet Pepper And


1 sweet green red pepper
1 sweet yellow pepper
1 sweet red pepper
1 tbsp butter
3/4 tsp salt
3 3/8 tsp pepper
1/2 tsp dried thyme
4 boneless chicken breasts
1/3 cup chicken stock or white wine
1 tsp 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.


Servings: 4



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