Best Sweet Pepper Stuffed Chicken Breasts Recipes

Fontina Cheese and Red Sweet Pepper Stuffed Chicken Breasts image

Provided by love4culinary

Categories Chicken

Time 37m

Yield 2-4 serving(s)

Number Of Ingredients 8

2 boneless skinless chicken breast halves (approximately 4 ounces each)
fresh ground black pepper, to taste
2 ounces Fontina cheese, crumbed or sliced
1 roasted red peppers, in halves or 1/2 cup roasted red pepper, halves from a jar,drained
6 fresh sage leaves
3 tablespoons all-purpose flour
1 tablespoon olive oil
1/2 cup dry white wine or 1/2 cup chicken broth

Steps:

First you will need to rinse your chicken well, and then pat it dry.
Take each breast half, and place it, boned side up.
between two pieces of clear plastic wrap.
Working from the center to the edges, pound lightly with a meat mallet (make sure that you are using the flat side) until 1/4-inch thick.
Remove the plastic wrap after you are done pounding.
Sprinkle the chicken with freshly ground black pepper (to taste), and then layer the fontina, pepper halves, and sage evenly in the center of each breast.
Fold in the edges; roll up jelly-roll style, pressing the edges to seal, and then roll in flour.
In an 8 inch skillet, heat the olive oil over medium heat.
Cook the chicken about 5 minutes, turning to brown on all sides.
Remove from skillet.
In the same skillet, bring wine OR broth to a boil; reduce heat.
Simmer uncovered for approximately 2 minutes or until 1/4 cup of liquid remains.
Return chicken to the skillet, and cover and simmer for 10-12 minutes until chicken is no longer pink in the center.
To Serve, spoon juices over the chicken.
You can also slice the chicken into rounds for a beautiful presentation.

Nutrition Facts : Calories 393.8, Fat 18.8, SaturatedFat 7.1, Cholesterol 108.5, Sodium 367.4, Carbohydrate 10.6, Fiber 0.3, Sugar 1, Protein 33.5

Sweet Pepper-Stuffed Chicken Breasts Recipe - (4.3/5) image

Provided by HeatherS

Number Of Ingredients 7

1 each sweet red, green and yellow pepper
1 tbsp butter
3/4 tsp each salt and pepper
1/2 tsp dried thyme
4 boneless chicken breasts
1/3 cup chicken stock or white wine
1 tsp dijon mustard

Steps:

Cut sweet peppers into thin strips In a nonstick skillet, melt butter over medium heat; cook sweet pepper strips and 1/4 tsp each of the salt, pepper and thyme, stirring, for three minutes. Set aside. Pat chicken dry. Place between sheets of waxed paper; pound lightly to 1/4 inch thickness. Sprinkle chicken with salt and pepper. Place pepper strips crosswise on short end of each breast; roll up and secure with toothpicks. Sprinkle with remaining salt, pepper and thyme. In same skillet, brown chicken lightly on all sides. Transfer to rimmed baking sheet; bake in 375F oven for 10 to 15 minutes or until chicken is no longer pink inside. Meanwhile, in skillet, bring chicken stock or wine to boil, stirring to scrape up brown bits. Stir in mustard; cook, stirring over medium heat for about 2 minutes or until slightly reduced. Spoon over chicken and serve.