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Stuffed Chicken Breasts with Sweet Peppers and Thyme

 
Stuffed Chicken Breasts with Sweet Peppers and Thyme
2.9k

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.

Yield

4

servings

Prep

10

min

Cook

20

min

Ready

30

min

Trans-fat Free, Low Carb
 

Ingredients

1 each green bell peppers
1 each sweet yellow bell peppers
1 each sweet red bell peppers
1/2 tablespoon butter
1/2 tablespoon olive oil
3/4 teaspoon salt
1/4 teaspoon black pepper
*
1/2 teaspoon thyme
dried, 1 or 2 teaspoons fresh
*
1 1/2 pounds chicken breasts
4 breasts halves, with skin or without
1/3 cup chicken broth
or white wine
1 teaspoon dijon mustard

Directions

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.

Prep your veggies

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.

Saute the peppers

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.

Flatten and season the chicken

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.

Stuff the chicken breast
Stuff and roll
Roll as tightly as possible
The chicken breast stuffed with pepers

Sprinkle with remaining salt, pepper and thyme.

Using the same skillet, brown chicken lightly on all sides.

Secure and sear
Look for a good sear and carmelization

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.

Stuffed Chicken Breasts with Sweet Peppers and Thyme

Spoon over chicken.

Garnish with sweet pepper decorations if desired.

 

* not incl. in nutrient facts

Reviews

+10

about 5 years

I made a single serving, found the recipe was easy to scale down and used fresh thyme. Turned out beautifully and has it finished in only 30 minutes. It might take a bit longer than stated if making 4 servings. Lots of fresh thyme flavor and the peppers were very sweet. See photos that I will upload shortly.

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Nutrition Facts

Serving Size 302g (10.7 oz)
Amount per Serving
Calories 34025% of calories from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 149mg 50%
Sodium 625mg 26%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 6%
Sugars g
Protein 109g
Vitamin A 24% Vitamin C 246%
Calcium 4% Iron 13%
* based on a 2,000 calorie diet How is this calculated?

 

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