Roasted Pepper-And-Caper Stuffed Chicken Breasts

Name: Roasted Pepper-And-Caper Stuffed Chicken Breasts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

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; saute 6 minutes on each side or until chicken is done. Remove chicken from skillet. Set aside; keep warm.
4
Add shallots to skillet, and saute 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.

274

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Roasted Pepper-And-Caper Stuffed Chicken Breasts falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!