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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|Serving Size: 1 Serving (1363g)|
|Recipe Makes: 4|
|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 %|
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Calories per serving: 1766
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