pat's Recipe

Stuffed Chicken Breasts with Three Bell Peppers

Category: Poultry

1 small red bell pepper, seeded and sliced
into thin strips
1 small green bell pepper, seeded and
sliced into thin strips
1 small yellow bell pepper, seeded and sliced into thin strips
1 shallot, diced
2 tsps olive oil
4 boneless, skinless chicken breasts, about
4-6 oz each
1 1/2 Tbsp olive oil
1/4 cup white balsamic vinegar
3/4 cup chicken stock

In a small bowl, mix the bell pepper strips and diced shallot together.
eat 2 tsp olive oil in a skillet over a medium-high heat. Cook the bell pepper mixture until tender, about 4-5 minutes.
Cut a deep horizontal pocket in the side of each chicken breast. Maske the pocket as large as you can without piercing the top or bottom of the breasts. Place 1/4 cup of the pepper mixture in the pocket of each chicken breasts. Secure the pocket with toothpicks along the side to close.Heat the remaining 1 1/2 Tbsp oil in a heavy oven-proof skillet until it begins to smoke. Cook each side of the chicken until golden brown.
Add the vinegar and chicken stock and bring to a boil. Lower the heat and gently simmer the chicken for 2-3 minutes per side until cooked through.
Remove the chicken breasts from the skillet and keep warm. Continue to cook the sauce until it is reduced to a thick syrup.
Taste the sauce and season with salt and pepper. Spoon the sauce over each chicken breast to serve.

serves 4