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Name: Chicken Breasts Baked in Red Bell Peppers
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 6 lg Red bell pepper stems, ribs seeds removed; 1/4 c Olive oil divided; 3 tb Unsalted butter cut into 6; 1 1/2 tb Fresh tarragon finely chopped; Salt; 1/2 c Chicken stock or white wine; 6 lg Boneless skinless chicken; 3 clove Garlic sliced thinly

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INGREDIENTS

6 lg Red bell pepper ; stems, ribs seeds removed
1/4 c Olive oil ; divided
3 tb Unsalted butter ; cut into 6
1 1/2 tb Fresh tarragon ; finely chopped
Salt
1/2 c Chicken stock ; or white wine
6 lg Boneless skinless chicken
3 clove Garlic ; sliced thinly

Servings

INSTRUCTIONS

Preheat oven to 375 F. Hollow out peppers, removing seeds and white ribs. Brush the inside and outside of the peppers with 2 tablespoons of the olive oil and season with salt and pepper. Brush the chicken breasts with the remaining 2 tablespoons of oil and sprinkle with the garlic and tarragon. Thinly pound each breast, roll up breast and place one in each pepper. Place one piece of butter in each pepper. Place the peppers on their sides in a baking dish so they fit snugly. Pour the stock or wine over the peppers, cover with foil and bake for 15 minutes, basting with pan juices, occasionally. Remove foil and continue baking for 10 minutes. ? 1997 Lifetime Entertainment Services. All rights reserved. Formatted using MC Buster by Barb at PK

NOTES

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Chicken Breasts Baked in Red Bell Peppers

6 lg Red bell pepper stems, ribs seeds removed
1/4 c Olive oil divided
3 tb Unsalted butter cut into 6
1 1/2 tb Fresh tarragon finely chopped
 Salt
1/2 c Chicken stock or white wine
6 lg Boneless skinless chicken
3 clove Garlic sliced thinly

Preheat oven to 375 F.    Hollow out peppers, removing seeds and white ribs. Brush the inside  and outside of the peppers with 2 tablespoons of the olive oil and  season with salt and pepper.    Brush the chicken breasts with the remaining 2 tablespoons of oil and  sprinkle with the garlic and tarragon. Thinly pound each breast, roll  up breast and place one in each pepper. Place one piece of butter in  each pepper.    Place the peppers on their sides in a baking dish so they fit snugly.  Pour the stock or wine over the peppers, cover with foil and bake for  15 minutes, basting with pan juices, occasionally.    Remove foil and continue baking for 10 minutes.    ? 1997 Lifetime Entertainment Services. All rights reserved.    Formatted using MC Buster by Barb at PK

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Nutrition

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Serving Size: 1 Serving (1363g)
Recipe Makes: 4

Calories: 1766
Calories from Fat: 784 (44%)

Amt Per Serving		% DV

	Total Fat 87.1g	116 %
	Saturated Fat 41.4g	207 %
	Monounsaturated Fat 25.1g
	Polyunsanturated Fat 10g
Cholesterol 830.1mg		255 %
Sodium 863.6mg		30 %
Potassium 2888.3mg		76 %
Total Carbohydrate 18.1g		5 %
	Dietary Fiber 5.3g	21 %
	Sugars, other 12.8g
Protein 215.9g		308 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1766

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