| 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.
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