Chicken breasts stuffed with sweet pepper and thyme
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Chicken breasts stuffed with sweet pepper and thyme
  Chicken    Sweet    Pepper    Poultry    Canadian  
Last updated 6/12/2012 12:53:27 AM. Recipe ID 15262. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Chicken breasts stuffed with sweet pepper and thyme
 Categories: Poultry, Main dish, 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.
 




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 15262 (Apr 03, 2005)

[an error occurred while processing this directive]