Stuffed Chicken Breasts with Three Bell Peppers This recipe serves:Â 4 1 small red bell pepper, seeded and sliced into thin strips 1 small green bell pepper, seeded and sliced into thin strips 1 small yellow bell pepper, seeded and sliced into thin strips 1 shallot, diced 2 teaspoons olive oil 4 boneless, skinless chicken breasts, about 4 to 6 ounces each 1 1/2 tablespoons olive oil 1/4 cup white balsamic vinegar 3/4 cup chicken stock 1. In a small bowl, mix the bell pepper strips and diced shallot together. 2. Heat 2 teaspoons olive oil in a skillet over a medium-high heat. Cook the bell pepper mixture until tender, about 4 to 5 minutes. 3. Cut a deep horizontal pocket in the side of each chicken breast. Make the pocket as large as you can without piercing the top or bottom of the breast. Place 1/4 cup of the pepper mixture in the pocket of each chicken breast. Secure the pocket with toothpicks threading along the side to close. 4. Heat the remaing 1 1/2 tablespoons oil in a heavy oven-proof skillet until it begins to smoke. Cook each side of the chicken until golden brown. 5. Add the vinegar and chicken stock and bring to a boil. Lower the heat and gently simmer the chicken for 2 or 3 minutes per side until cooked through. 6. Remove the chicken breasts from the skillet and keep warm. Continue to cook the sauce until it is reduced to a thick syrup. 7. Taste the sauce and season with salt and pepper. Spoon the sauce over each chicken breast to serve. Serving Size: 1 chicken breast Number of Servings: 4
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