These chicken breasts are a delightful balance of tender poultry and crisp, sweet vegetables. By pounding the chicken thin and stuffing it with sauted red, yellow, and green peppers seasoned with aromatic thyme, you create a visually stunning dish that is as flavorful as it is beautiful. The peppers soften slightly but retain a pleasant bite, contrasting perfectly with the juicy chicken. A quick pan sauce made from chicken stock and Dijon mustard adds a sophisticated tang that ties everything together. This recipe is perfect for a romantic dinner or a special Sunday supper, offering a homemade feel without requiring complex techniques. Its a great way to elevate simple ingredients into a memorable meal that feels both comforting and refined.
Chicken Breasts Stuffed With Sweet Pepper & Thyme
Description
These chicken breasts are a delightful balance of tender poultry and crisp, sweet vegetables. By pounding the chicken thin and stuffing it with sauted red, yellow, and green peppers seasoned with aromatic thyme, you create a visually stunning dish that is as flavorful as it is beautiful. The peppers soften slightly but retain a pleasant bite, contrasting perfectly with the juicy chicken. A quick pan sauce made from chicken stock and Dijon mustard adds a sophisticated tang that ties everything together. This recipe is perfect for a romantic dinner or a special Sunday supper, offering a homemade feel without requiring complex techniques. Its a great way to elevate simple ingredients into a memorable meal that feels both comforting and refined.Ingredients
Directions
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Preheat your oven to 375F (190C).
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Remove stems and seeds from the peppers. Cut a few decorative shapes from one of the peppers for garnish and set aside.
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Cut the remaining peppers into thin strips.
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In a non-stick skillet, melt the butter over medium heat.
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Add the pepper strips along with 1/4 teaspoon each of salt, pepper, and thyme. Saut, stirring occasionally, for about 3 minutes until just tender-crisp. Remove from heat and set 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 with a meat mallet or rolling pin until each breast is about 1/4-inch thick.
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Flip the chicken over and sprinkle the skinless side with 1/4 teaspoon each of salt and pepper.
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Divide the sauted pepper strips evenly among the chicken breasts, placing them crosswise on the short end of each breast.
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Tightly roll up each chicken breast 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-high 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 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) and bring to a boil, scraping up any browned bits from the bottom.
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Stir in the Dijon mustard and simmer for about 2 minutes until the sauce is slightly reduced.
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Spoon the sauce over the baked chicken rolls.
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Garnish with the reserved 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.
