Roasted Pepper-And-Caper Stuffed Chicken Breasts Recipe

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.

No additional tips available.

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

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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.

Roasted Pepper-And-Caper Stuffed Chicken Breasts

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