Roasted Pepper-And-Caper Stuffed Chicken Breasts

• 1 (12-ounce) bottle roasted red bell peppers, drained and finely chopped
• 2 tablespoons capers
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon dried thyme
• 1 garlic clove, minced
• 2 teaspoons olive oil, divided
• 4 (4-ounce) skinned, boned chicken breast halves
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons minced shallots
• 1/4 cup dry white wine
• 1 (10 1/2-ounce) can low-salt chicken broth
• Chopped fresh parsley (optional)

1. Combine bell peppers, capers, rosemary, thyme, garlic, and 1 teaspoon oil in a small bowl; stir well.
2. Cut a horizontal slit through thickest portion of each breast half to form a pocket. Stuff about 1/4 cup bell pepper mixture into each pocket. Sprinkle salt and pepper over chicken.
3. Heat 1 teaspoon oil in a large non-stick skillet over medium-high heat. Add chicken; saute 6 minutes on each side or until chicken is done. Remove chicken from skillet. Set aside; keep warm.
4. Add shallots to skillet, and saute 1 minute or until tender. Add wine and broth to skillet. Bring to a boil, and cook 5 minutes or until reduced to 1 cup. Return chicken to skillet; cover and simmer 2 minutes or until thoroughly heated. Serve sauce with chicken. Garnish with chopped parsley, if desired.

red bell peppers, capers, rosemary, thyme, garlic, olive oil, salt, pepper, shallots, white wine, lowsalt chicken broth, fresh parsley

Taken from www.myrecipes.com/recipe/roasted-pepper-and-caper-stuffed-chicken-breasts (may not work)