Stuffed Chicken Breasts with Sweet Peppers and Thyme
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.
green bell peppers
sweet yellow bell peppers
sweet red bell peppers
dried, 1 or 2 teaspoons fresh
4 breasts halves, with skin or without
or white wine
Remove one-quarter of each sweet pepper; cut out a few decorative shapes and set aside for garnishing if desired. Cut remaining sweet peppers into thin strips.
Preheat oven to 375℉ (190℃).
In nonstick skillet over medium-high heat, melt butter and oil. Cook the sweet bell pepper strips and ¼ teaspoon each of the salt, pepper and thyme, stirring, for about 3 to 5 minutes until beginning to soften. Set aside.
Pat chicken breasts dry with paper toweling. Place, skin side up, between 2 sheets of waxed paper; pound lightly to ¼ inch thickness.
Turn chicken over and season the skinless sides with ¼ teaspoon each of the salt and pepper.
Divide the sweet pepper strips between the chicken breasts and arrange crosswise on the short end of each chicken breast; carefully roll up and secure with toothpicks.
Sprinkle with remaining salt, pepper and thyme. Using the same skillet, brown chicken lightly on all sides.
Transfer to baking sheet and bake in the oven for about 10 minutes or until chicken is no longer pink inside. The internal temperature should reach 165 degrees F.
Meanwhile, in the same skillet, bring chicken stock to boil, stirring to scrape up any brown bits.
Stir in the Dijon mustard and cook, stirring, over medium heat for about 2 minutes or until slightly reduced.
Spoon over chicken. Garnish with sweet pepper decorations if desired.