Chicken In Red Bell Peppers(Low-Fat, Big Taste!)
- 1 red bell pepper per person
- 1 boneless, skinless chicken breast fillet per person
- fresh or dry tarragon (if fresh, chop and use 1 leaf per fillet)
- fresh garlic gloves or garlic salt
- salt and pepper to taste
- 1/2 to 1 tsp. olive oil per bell pepper
- 1/2 c. white wine
- 1/2 c. chicken broth
- Preheat oven to 350u0b0. Tear off a big old piece of Saran Wrap and lay the fillets on top of it, leaving enough
- room to put the remaining wrap on top of the fillets to cover and allowing room for flattening in next step. Pound the fillets with a kitchen mallet or your fist until they are fairly flat. Remove the top layer of Saran Wrap and sprinkle the tarragon over the chicken as well as either the garlic salt or thin slivers of garlic. Salt and pepper to taste. Core the red bell peppers and wash them out so that there are no seeds or whitish pulp inside. Roll up the fillets (like cigars) and stuff each one into a red pepper. Pour just a little olive oil into each red bell pepper and place them in a glass baking dish, lying flat. Pour 1/2 cup white wine and 1/2 cup chicken stock into the baking dish, along with a clove of fresh garlic that has been sliced or pressed. Cover dish with aluminum foil and bake for 25 minutes. Remove foil and cook for another 25 minutes.
red bell pepper, chicken breast fillet, tarragon, garlic, salt, olive oil, white wine, chicken broth
Taken from www.cookbooks.com/Recipe-Details.aspx?id=54746 (may not work)