These stuffed chicken breasts are a perfect balance of lean protein and vibrant vegetable flavors. The chicken is pounded thin, rolled around a colorful mixture of sautéed green, yellow, and red sweet peppers, and secured with toothpicks for an elegant presentation. A simple pan sauce made from chicken stock and Dijon mustard adds a tangy richness that ties the dish together. This recipe is ideal for a special weeknight dinner or a light lunch. It feels sophisticated yet remains approachable for home cooks. The combination of tender chicken, sweet peppers, and herbal notes creates a satisfying meal that is both nutritious and visually appealing. Serve with roasted potatoes or a crisp green salad for a complete experience.
Chicken Breasts Stuffed With Sweet Pepper And Dijon Sauce
Description
These stuffed chicken breasts are a perfect balance of lean protein and vibrant vegetable flavors. The chicken is pounded thin, rolled around a colorful mixture of sautéed green, yellow, and red sweet peppers, and secured with toothpicks for an elegant presentation. A simple pan sauce made from chicken stock and Dijon mustard adds a tangy richness that ties the dish together. This recipe is ideal for a special weeknight dinner or a light lunch. It feels sophisticated yet remains approachable for home cooks. The combination of tender chicken, sweet peppers, and herbal notes creates a satisfying meal that is both nutritious and visually appealing. Serve with roasted potatoes or a crisp green salad for a complete experience.Ingredients
Directions
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Preheat your oven to 375°F (190°C).
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Cut the tops off the green, yellow, and red peppers. Cut out a few small decorative shapes from one of the peppers for garnish and set aside.
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Slice the remaining peppers into thin strips.
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In a nonstick skillet, melt the butter over medium heat.
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Add the pepper strips and cook for 3 minutes, stirring frequently, until just tender but still crisp.
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Season the peppers with a portion of the salt, pepper, and dried thyme. Remove from heat and let cool slightly.
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Pat the chicken breasts dry with paper towels. Place each breast between two sheets of waxed paper or plastic wrap.
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Pound the chicken lightly with a mallet or rolling pin until it is about 1/4-inch thick.
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Turn the chicken over and sprinkle the skinless side with a portion of the salt and pepper.
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Divide the cooked pepper strips among the chicken breasts, placing them crosswise on one short end.
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Roll up the chicken breasts tightly and secure each roll with 2-3 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-high heat.
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Transfer the chicken rolls to a baking sheet.
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Bake in the preheated oven for 10-15 minutes, or until the chicken is cooked through and no longer pink inside.
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While the chicken bakes, return the skillet to medium heat. Add the chicken stock or white wine.
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Bring to a boil, stirring constantly to scrape up any browned bits from the bottom of the pan.
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Stir in the Dijon mustard and cook for about 2 minutes until the sauce reduces slightly.
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Spoon the sauce over the baked chicken rolls.
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Garnish with the reserved sweet pepper cutouts and serve immediately.
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.
