Roasted Pepper-and-Caper Stuffed Chicken Breasts

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

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Nutritional Information

Amount per serving
  • Calories: 179
  • Calories from fat: 23%
  • Fat: 4.5g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 0.6g
  • Protein: 27.9g
  • Carbohydrate: 6g
  • Fiber: 0.8g
  • Cholesterol: 66mg
  • Iron: 1.9mg
  • Sodium: 514mg
  • Calcium: 31mg

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)

Preparation

  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.
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