Roasted Pepper and Caper Stuffed Chicken Breasts Recipe

Ingredients

• 2 oz roasted red peppers with brine
• 1 tbsp capers
• 1/4 tsp dried rosemary
• 1/4 tsp ground thyme
• 1/2 tsp Minced Garlic
• 2 tsp Olive Oil
• 1 lb boneless skinless chicken breasts
• 1 pinch salt
• 1 pinch Black Pepper
• 2 tbsp chopped shallots
• 1/4 cup white wine
• 1/4 cup no salt chicken broth
• 1 tbsp chopped parsley

Instructions

1. Preheat oven to 375°F.
2. Peel and mince shallots, and set aside.
3. Dice peppers.
4. In small bowl, mix peppers, capers, rosemary, thyme, garlic, and 1 teaspoon oil. Set aside.
5. Slice horizontal pouch in each breast. Portion stuffing among the breasts, and stuff. Season breasts with salt and pepper.
6. In large, oven-proof skillet, add 1 teaspoon oil and heat over medium-high. Sauté chicken 6 minutes per side.
7. Transfer skillet to oven. Cook 6 minutes. Remove from oven and return to cooktop.
8. Transfer chicken to plate and cover to keep warm.
9. Return skillet to medium heat, add shallots and cook 1 minute. Add wine and broth, and bring to boil. Reduce heat to medium-low and simmer 5 minutes.
10. Return chicken to skillet, cover, and simmer 2 minutes. Serve chicken with sauce and garnish with parsley

Additional information