Jeanne Kelley
Recipe by Cooking Light May 1997

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

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Directions

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

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  • 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.

Nutrition Facts

179 calories; calories from fat 23%; fat 4.5g; saturated fat 0.8g; mono fat 2.2g; poly fat 0.6g; protein 27.9g; carbohydrates 6g; fiber 0.8g; cholesterol 66mg; iron 1.9mg; sodium 514mg; calcium 31mg.
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