Roasted Pepper and Caper Stuffed Chicken Breasts
Servings Prep Time
4People 15Minutes
Cook Time
10Minutes
Servings Prep Time
4People 15Minutes
Cook Time
10Minutes
Ingredients
  • 2oz roasted red peppers with brine
  • 1tbsp capers
  • 1/4tsp dried rosemary
  • 1/4tsp ground thyme
  • 1/2tsp Minced Garlic
  • 2tsp Olive Oil
  • 1lb bonelessskinless chicken breasts
  • 1pinch salt
  • 1pinch Black Pepper
  • 2tbsp chopped shallots
  • 1/4cup white wine
  • 1/4cup no salt chicken broth
  • 1tbsp 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
Aditional information
Nutrition Facts
Roasted Pepper and Caper Stuffed Chicken Breasts
Amount Per Serving
Calories 201
% Daily Value*
Sodium 830mg 35%
Total Carbohydrates 6g 2%
Dietary Fiber 1g 4%
Protein 30g 60%
* Percent Daily Values are based on a 2000 calorie diet.

You can substitute onion for the shallot.