| Stuffed Chicken Breast Recipe | Stuffed Chicken Breast Recipe Ingredients:- 4 Boneless Chicken Breasts
- 1 Sweet Green Pepper
- 1 Sweet Yellow Pepper
- 1 Sweet Red Pepper
- 1 tbsp.(tablespoon) Butter
- ¾ tsp.(teaspoon) Salt
- 3 3/8 tsps.(teaspoons) Pepper
- ½ tsp.(teaspoon) Dried Thyme
- 1/3 cup Chicken Stock
- 1 tsp.(teaspoon) Dijon Mustard
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Time: 55 min
Serves: 4
| Stuffed Chicken Breast Recipe Instructions & Tips: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 non-stick skillet, gently melt butter over medium heat; cook sweet pepper strips and ¼ 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 lightly to ¼-inch thickness. Turn chicken over; sprinkle skinless sides with ¼ 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 sides.
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 cut-outs.
| Stuffed Chicken Breast Recipe Cooking Time & Tips:- For cooking times please see above
- Allow to cool a little before serving
- Ensure that all frozen Chicken has completely Defrosted before cooking
- Always ensure that Chicken is eaten by the sell - by date
| Stuffed Chicken Breast Recipe Serving Instructions, Ideas & Tips:- Serve with your choice of healthy vegetables
- A chicken dish always goes well with white wine
- Healthy cooking option for all the Family
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Chicken Recipes Index
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