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Roasted Pepper-and-Caper Stuffed Chicken Breasts

Yield 4 servings (serving size: 1 chicken breast half and 1/4 cup sauce)

Ingredients

  • 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)

Nutrition Information

  • calories 179
  • caloriesfromfat 23 %
  • fat 4.5 g
  • satfat 0.8 g
  • monofat 2.2 g
  • polyfat 0.6 g
  • protein 27.9 g
  • carbohydrate 6 g
  • fiber 0.8 g
  • cholesterol 66 mg
  • iron 1.9 mg
  • sodium 514 mg
  • calcium 31 mg

How to Make It

  1. Combine bell peppers, capers, rosemary, thyme, garlic, and 1 teaspoon oil in a small bowl; stir well.

  2. 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.

  3. 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.

  4. 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.