Chicken Breasts Baked In Red Bell Peppers
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Life2, Lifetime tv | 4 | Servings | |
INGREDIENTS
| 6 | Red bell pepper, stems ribs | |
| and | ||
| seeds removed | ||
| 6 | 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 | T | Fresh tarragon, finely |
| chopped | ||
| 3 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 454
Calories From Fat: 228
Total Fat: 25.8g
Cholesterol: 96mg
Sodium: 327.1mg
Potassium: 477.6mg
Carbohydrates: 26.4g
Fiber: 2.5g
Sugar: 13.2g
Protein: 29.7g