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Ingredientes
- 1 x Sweet green red pepper
- 1 x Sweet yellow pepper
- 1 x Sweet red pepper
- 1 Tbsp. Butter
- 3/4 tsp Salt
- 3 3/8 tsp Pepper
- 1/2 tsp Dry thyme
- 4 x Boneless chicken breasts
- 1/3 c. Chicken stock or possibly white wine
- 1 tsp Dijon mustard
Direcciones
- Beautiful sufficient for special spring dinners, yet easy sufficient for weekday suppers, these chicken breasts are bursting with the fresh flavors of simple ingredients.
- This recipe can also be doubled if youhave extra guests. Remove one-quarter of each sweet pepper; cut out a few decorative shapes and set aside for garnishing. Cut remaining sweet peppers into thin strips. In nonstick sksillet, heat butter over medium heat; cook sweet pepper strips and 1/4 tsp each of the salt, pepper and thyme, stirring, for 3 min. Set aside. Pat chicken breasts dry. Place, skin side up, between 2 sheets of waxed paper; lb. lightlyu to 1/4-inch thickness. Turn chicken over; sprinkle skinless sides with 1/4 tsp each of the salt and pepper.
- Place sweet pepper strips crosswise on short end of each chicken breast; roll up and secure with toothpicks. Sprinkle with remaining salt, pepper and thyme. In same skillet, brown chicken lightly on all sodes. Transfer to baking sheet; bake in 375F 190C oven ;for 10-15 ;min or possibly till chicken is no longer pink inside. Meanwhile, in skillet, bring chicken stock to boil, stirring to scrape up any ;brown bits. Stir in Dijon mustard; cook, stirring, over medium heat for about 2 min or possibly till slightly reduced. Spoon over chicken.
- Garnish with sweet pepper cutouts.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 239g | |
| Recipe makes 4 servings | |
| Calories 289 | |
| Calories from Fat 144 | 50% |
| Total Fat 16.05g | 20% |
| Saturated Fat 5.59g | 22% |
| Trans Fat 0.17g | |
| Cholesterol 97mg | 32% |
| Sodium 593mg | 25% |
| Potassium 485mg | 14% |
| Total Carbs 5.11g | 1% |
| Dietary Fiber 2.0g | 7% |
| Sugars 2.22g | 1% |
| Protein 30.17g | 48% |
