1 (12-ounce) bottle roasted red bell peppers, drained and finely chopped
2 tablespoons capers
1/4 teaspoon dried rosemary
1/4 teaspoon dried thyme
1 garlic clove, minced
2 teaspoons olive oil, divided
4 (4-ounce) skinned, boned chicken breast halves
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons minced shallots
1/4 cup dry white wine
1 (10 1/2-ounce) can low-salt chicken broth
Chopped fresh parsley (optional)
How to Make It
Combine bell peppers, capers, rosemary, thyme, garlic, and 1 teaspoon oil in a small bowl; stir well.
Cut a horizontal slit through thickest portion of each breast half to form a pocket. Stuff about 1/4 cup bell pepper mixture into each pocket. Sprinkle salt and pepper over chicken.
Heat 1 teaspoon oil in a large non-stick skillet over medium-high heat. Add chicken; sauté 6 minutes on each side or until chicken is done. Remove chicken from skillet. Set aside; keep warm.
Add shallots to skillet, and sauté 1 minute or until tender. Add wine and broth to skillet. Bring to a boil, and cook 5 minutes or until reduced to 1 cup. Return chicken to skillet; cover and simmer 2 minutes or until thoroughly heated. Serve sauce with chicken. Garnish with chopped parsley, if desired.