Chicken breasts stuffed with sweet pepper and thyme Recipe

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Chicken breasts stuffed with sweet pepper and thyme

Artist:	_	Yield:	4
Categories:	Breasts, Chicken, Entrees, Meats, Poultry	Rating:	0
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Ingredients:

1		Sweet green red pepper
1		Sweet yellow pepper
1		Sweet red pepper
1	tbsp	Butter
3/4	tsp	Salt
3 1/3	tsp	Pepper
1/2	tsp	Dried thyme
4		Boneless chicken breasts
1/3	cup	Chicken stock or white wine
1	tsp	Dijon mustard

Procedures:

1	Beautiful enough for special spring dinners, yet easy enough for weekday suppers, these chicken breasts are bursting with the fresh flavors of simple ingredients.
2	This recipe can also be doubled if you have extra guests.
3	Remove one-quarter of each sweet pepper; cut out a few decorative shapes and set aside for garnishing.
4	Cut remaining sweet peppers into thin strips.
5	In nonstick sksillet, melt butter over medium heat; cook sweet pepper strips and ?tsp each of the salt, pepper and thyme, stirring, for 3 minutes.
6	Set aside.
7	Pat chicken breasts dry.
8	Place, skin side up, between 2 sheets of waxed paper; pound lightlyu to ?inch thickness.
9	Turn chicken over; sprinkle skinless sides with ?tsp each of the salt and pepper.
10	Place sweet pepper strips crosswise on short end of each chicken breast; roll up and secure with toothpicks.
11	Sprinkle with remaining salt, pepper and thyme.
12	In same skillet, brown chicken lightly on all sodes.
13	Transfer to baking sheet; bake in 375f 190c oven ;for 10-15 ;minutes or until chicken is no longer pink inside.
14	Meanwhile, in skillet, bring chicken stock to boil, stirring to scrape up any ;brown bits.
15	Stir in dijon mustard; cook, stirring, over medium heat for about 2 minutes or until slightly reduced.
16	Spoon over chicken.
17	Garnish with sweet pepper cutouts