Roasted Pepper-and-Caper Stuffed Chicken Breasts

By Lv2Cook

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

Step 1

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

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.

Serving Size: 1 chicken breast half and 1/4 cup sauce