*  Exported from  MasterCook  *

           Chicken Breasts Stuffed With Sweet Pepper And Thyme

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Poultry                          Chicken

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Sweet green red pepper
   1                    Sweet yellow pepper
   1                    Sweet red pepper
   1       tb           Butter
     3/4   ts           Salt
   3 3/8   ts           Pepper
     1/2   ts           Dried thyme
   4                    Chicken breasts -- boneless
     1/3   c            Chicken stock or white wine
   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 1/4th of each sweet pepper; cut out a few decorative shapes
  and set aside for garnishing. Cut remaining sweet peppers into thin
  strips.

  In nonstick skillet, melt butter over medium heat; cook sweet
  pepper strips and 1/4 ts 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 lightly to 1/4" thickness. Turn chicken over;
  sprinkle skinless sides with 1/4 ts 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 sides. Transfer to baking sheet; bake in 375°F (190°C) oven for
  10 to 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.
 

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