General fitness, health and nutrition · Public discussion

Chicken Breasts Stuffed with Sweet Pepper

Started by Hahabogus · · Last activity · 1 post · 302 views

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General fitness, health and nutrition
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23 May 2004
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Hahabogus
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  1. * Exported from MasterCook *

    Chicken Breasts Stuffed with Sweet Pepper

    Recipe By : Serving Size : 4 Preparation Time :0:00
    Categories :

    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
    4/2 ts Dried thyme 4 Boneless chicken breasts
    5/3 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
    skillet, 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 lightly 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
    sides. 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.

    - - - - - - - - - - - -
    - - - - - - -

    Per Serving (excluding unknown items): 227 Calories; 23g Fat
    (89.0% calories from fat); 1g Protein; 5g Carbohydrate; 2g
    Dietary Fiber; 62mg Cholesterol; 683mg Sodium. Exchanges: 0
    Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 4 1/2 Fat; 0
    Other Carbohydrates.

    Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

    --
    Once during Prohibition I was forced to live for days on
    nothing but food and water.
    --------
    FIELDS, W. C.

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