Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Sweet green red pepper 3 3/8 ts Pepper
1 Sweet yellow pepper 1/2 ts Dried thyme
1 Sweet red pepper 4 Boneless chicken breasts
1 tb Butter 1/3 c Chicken stock or white wine
3/4 ts Salt 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.

Browse by categories