This elegant yet approachable dish features tender chicken breasts pounded thin and rolled with a colorful medley of sauted green, yellow, and red sweet peppers. The filling is seasoned with aromatic thyme, salt, and pepper, creating a savory contrast to the mild chicken. After searing, the rolls are baked to perfection and served with a quick pan sauce made from chicken stock and Dijon mustard. The result is a juicy, flavorful main course that looks impressive on the plate but comes together quickly. Its perfect for a date night dinner or a special Sunday lunch, offering a sophisticated twist on simple comfort food without requiring complex techniques or hard-to-find ingredients.
Chicken Breasts Stuffed With Sweet Pepper And Thyme
Description
This elegant yet approachable dish features tender chicken breasts pounded thin and rolled with a colorful medley of sauted green, yellow, and red sweet peppers. The filling is seasoned with aromatic thyme, salt, and pepper, creating a savory contrast to the mild chicken. After searing, the rolls are baked to perfection and served with a quick pan sauce made from chicken stock and Dijon mustard. The result is a juicy, flavorful main course that looks impressive on the plate but comes together quickly. Its perfect for a date night dinner or a special Sunday lunch, offering a sophisticated twist on simple comfort food without requiring complex techniques or hard-to-find ingredients.Ingredients
Directions
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Preheat your oven to 375F (190C).
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Cut one-quarter off each sweet pepper; cut out a few decorative shapes from these pieces and set them aside for garnishing.
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Cut the remaining sweet peppers into thin strips.
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In a nonstick skillet, melt butter over medium heat.
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Add the sweet pepper strips along with 1/4 teaspoon each of salt, pepper, and thyme; stir and cook for 3 minutes until slightly softened.
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Remove the skillet from heat and set the pepper mixture aside.
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Pat the chicken breasts dry with paper towels.
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Place each breast between two sheets of waxed paper or plastic wrap; pound lightly to an even 1/4-inch thickness.
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Turn the chicken over and sprinkle the skinless sides with 1/4 teaspoon each of salt and pepper.
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Place a portion of the sweet pepper strips crosswise on the short end of each chicken breast.
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Roll up each breast tightly and secure with toothpicks.
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Sprinkle the outside of the rolls with the remaining salt, pepper, and thyme.
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In the same skillet used for the peppers, brown the chicken rolls lightly on all sides over medium heat.
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Transfer the browned chicken rolls to a baking sheet.
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Bake in the preheated oven for 10-15 minutes, or until the chicken is no longer pink inside and reaches an internal temperature of 165F.
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Meanwhile, return the skillet to medium heat; bring the chicken stock to a boil, stirring to scrape up any browned bits from the bottom of the pan.
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Stir in the Dijon mustard and cook, stirring, for about 2 minutes until the sauce is slightly reduced.
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Spoon the warm sauce over the baked chicken.
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Garnish with the reserved sweet pepper cutouts before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 330.8kcal
- % Daily Value *
- Total Fat 10.2g16%
- Saturated Fat 3.8g19%
- Cholesterol 110.9mg37%
- Sodium 3789.1mg158%
- Total Carbohydrate 22.6g8%
- Dietary Fiber 8.7g35%
- Sugars 2.9g
- Protein 41.2g83%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
