Sweet Pepper Stuffed Chicken Breasts Recipe 435

Steps:

• Cut sweet peppers into thin strips In a nonstick skillet, melt butter over medium heat; cook sweet pepper strips and 1/4 tsp each of the salt, pepper and thyme, stirring, for three minutes. Set aside. Pat chicken dry. Place between sheets of waxed paper; pound lightly to 1/4 inch thickness. Sprinkle chicken with salt and pepper. Place pepper strips crosswise on short end of each 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 rimmed baking sheet; bake in 375F oven for 10 to 15 minutes or until chicken is no longer pink inside. Meanwhile, in skillet, bring chicken stock or wine to boil, stirring to scrape up brown bits. Stir in mustard; cook, stirring over medium heat for about 2 minutes or until slightly reduced. Spoon over chicken and serve.

Steps:

• To make the marinade: In a small bowl, combine the juice of the lemons, garlic, dried oregano, olive oil, salt and pepper. Rub all over the chicken and allow it to set in the refrigerator 1 to 2 hours. To make the stuffing: Over medium-high heat, saute the bacon until crisp. Remove from the pan. Place the plantains to the pan and cook until lightly browned. Add the garlic, peppers and oregano and cook 2 to 3 minutes more. Pour in the chicken stock to deglaze the pan, about 1 to 2 minutes. Add the bread, salt and pepper. Stir gently to combine. Preheat the oven to 350 degrees. Remove the chicken from the refrigerator and stuff it with the plantain pepper mixture. Tie the legs together and place on a rack in a roasting pan, breast side down. Cook for 1/2 hour, turn the chicken breast side up and roast for another 1/2 hour or until the skin is golden brown and the chicken is cooked through.

Steps:

• First you will need to rinse your chicken well, and then pat it dry.
• Take each breast half, and place it, boned side up.
• between two pieces of clear plastic wrap.
• Working from the center to the edges, pound lightly with a meat mallet (make sure that you are using the flat side) until 1/4-inch thick.
• Remove the plastic wrap after you are done pounding.
• Sprinkle the chicken with freshly ground black pepper (to taste), and then layer the fontina, pepper halves, and sage evenly in the center of each breast.
• Fold in the edges; roll up jelly-roll style, pressing the edges to seal, and then roll in flour.
• In an 8 inch skillet, heat the olive oil over medium heat.
• Cook the chicken about 5 minutes, turning to brown on all sides.
• Remove from skillet.
• In the same skillet, bring wine OR broth to a boil; reduce heat.
• Simmer uncovered for approximately 2 minutes or until 1/4 cup of liquid remains.
• Return chicken to the skillet, and cover and simmer for 10-12 minutes until chicken is no longer pink in the center.
• To Serve, spoon juices over the chicken.
• You can also slice the chicken into rounds for a beautiful presentation.

Steps:

• In a large skillet, brown chicken in oil on both sides. Transfer to a 5-qt. slow cooker. Top with mushrooms, onion and peppers. Combine the soups; pour over vegetables., Cover and cook on low for 4-5 hours or until a thermometer reads 170°. Serve with rice.

Steps:

• Cut peppers lengthwise in half; remove stems and seeds. Place peppers on a baking sheet, skin side up. Broil 4 in. from heat until skins blister, about 5 minutes. Reduce oven temperature to 350°., Meanwhile, in a large bowl, combine chicken, rice and pesto. When cool enough to handle, fill peppers with chicken mixture; return to baking sheet. Bake until heated through, about 5 minutes. Sprinkle with cheese; bake until cheese is melted, 3-5 minutes. If desired, sprinkle with basil.