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Ingredientes
- 6 lrg Red bell pepper, stems, ribs and seeds removed
- 6 lrg Boneless skinless chicken breast halves, thinly pounded
- 1/4 c. Extra virgin olive oil, divided Salt and freshly grnd pepper
- 3 x Garlic clove, sliced thinly
- 1 1/2 Tbsp. Fresh tarragon, finely minced
- 3 Tbsp. Unsalted butter, cut into 6 pcs
- 1/2 c. Chicken stock or possibly white wine
Direcciones
- Preheat oven to 375 F.
- Hollow out peppers, removing seeds and white ribs. Brush the inside and outside of the peppers with 2 Tbsp. of the extra virgin olive oil and season with salt and pepper.
- Brush the chicken breasts with the remaining 2 Tbsp. of oil and sprinkle with the garlic and tarragon. Thinly lb. 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 possibly wine over the peppers, cover with foil and bake for 15 min, basting with pan juices, occasionally.
- Remove foil and continue baking for 10 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 327g | |
| Recipe makes 4 servings | |
| Calories 341 | |
| Calories from Fat 209 | 61% |
| Total Fat 23.69g | 30% |
| Saturated Fat 7.65g | 31% |
| Trans Fat 0.02g | |
| Cholesterol 63mg | 21% |
| Sodium 102mg | 4% |
| Potassium 657mg | 19% |
| Total Carbs 13.27g | 4% |
| Dietary Fiber 4.4g | 15% |
| Sugars 8.5g | 6% |
| Protein 18.65g | 30% |
