I find you grow more and more famous in the learned world. As you have made a pretty considerable progress in the mysteries of electricity, I would now humbly recommend to your diligent, unprejudiced pursuit and study, the mystery of the new birth. It is a most important, interesting study; and, when mastered, will richly answer and repay you for all your pains. One, at whose bar we are shortly to appear, hath solemnly declared, without it we cannot enter the kingdom of heaven. You will excuse this freedom. I must have something of Christ in all my letters.

George Whitefield

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats		Lifetime tv, Life2	4	servings

INGREDIENTS

6	lg	Red bell pepper; stems, ribs and
		; seeds removed
6	lg	Boneless skinless chicken breast halves; thinly pounded
1/4	c	Olive oil; divided
		Salt and freshly ground pepper
3		Garlic clove; sliced thinly
1 1/2	tb	Fresh tarragon; finely chopped
3	tb	Unsalted butter; cut into 6 pieces
1/2	c	Chicken stock or white wine

INSTRUCTIONS

Preheat oven to 375 F.
Hollow out peppers, removing seeds and white ribs. Brush the inside
and outside of the peppers with 2 tablespoons of the olive oil and
season with salt and pepper.
Brush the chicken breasts with the remaining 2 tablespoons of oil and
sprinkle with the garlic and tarragon. Thinly pound each breast, roll
up breast and place one in each pepper. Place one piece of butter in
each pepper.
Place the peppers on their sides in a baking dish so they fit snugly.
Pour the stock or wine over the peppers, cover with foil and bake for
15 minutes, basting with pan juices, occasionally.
Remove foil and continue baking for 10 minutes.
© 1997 Lifetime Entertainment Services. All rights reserved.
Formatted using MC Buster by Barb at PK
Converted by MM_Buster v2.0l.

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