1 sweet green red pepper
1 sweet yellow pepper
1 sweet red pepper
1 tbsp butter
3/4 tsp salt
3 3/8 tsp pepper
1/2 tsp dried thyme
4 boneless chicken breasts
1/3 cup chicken stock or white wine
1 tsp dijon mustard
Directions
Beautiful enough for special spring dinners, yet easy enough for
weekday suppers, these chicken breasts are bursting with the fresh
flavors of simple ingredients. This recipe can also be doubled if you
have extra guests. Remove one-quarter of each sweet pepper; cut out a
few decorative shapes and set aside for garnishing. Cut remaining
sweet peppers into thin strips. In nonstick sksillet, melt butter
over medium heat; cook sweet pepper strips and 1/4 tsp each of the
salt, pepper and thyme, stirring, for 3 minutes. Set aside. Pat
chicken breasts dry. Place, skin side up, between 2 sheets of waxed
paper; pound lightlyu to 1/4-inch thickness. Turn chicken over;
sprinkle skinless sides with 1/4 tsp each of the salt and pepper.
Place sweet pepper strips crosswise on short end of each chicken
breast; roll up and secure with toothpicks. Sprinkle with remaining
salt, pepper and thyme. In same skillet, brown chicken lightly on all
sodes. Transfer to baking sheet; bake in 375F 190C oven ;for 10-15
;minutes or until chicken is no longer pink inside. Meanwhile, in
skillet, bring chicken stock to boil, stirring to scrape up any
;brown bits. Stir in Dijon mustard; cook, stirring, over medium heat
for about 2 minutes or until slightly reduced. Spoon over chicken.
Garnish with sweet pepper cutouts.
Servings: 4 servings
Chicken Breasts Stuffed With Sweet Pepper And Recipe brought to you by Recipe Ideas
Categories: Chicken; Chicken Breast; Poultry
The History of Recipes
It is quite feasible to track the history of transcribed cooking instructions far back into distant history, in truth as far back as pharonic Egypt, and quite possibly further than that. Having said that, these, old recipes were just very basic hieroglyphic recipes for preparing meals.
Interestingly, the most ancient recipe in existence, according to Professor Solomon Katz, is a series of tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful and exhilarated. Progressing into The time of the romans around 25BC a roman called Apicius created some scripts which described recipes cooked by the Romans. In his publication, Apicius tells us how the roman meals were split into starters, main course and desserts, something we still use today. Aspicius also describes how the ancient chefs were skilled in the use of a wide range of spices, including some that we all recognise like basil, rue and asafoetida. During the next few hundred years, the powerful and rich tried to offer the most extravagent banquests, and as a consequence, the best cooks and their recipes were highly sought after. Notwithstanding that, it was during the nineteenth century that fine cooking and recipe collections really came of age. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted much of their lives to assembling, testing, and recording recipes to help cooks of their time. Like it or not, the introduction of TV gave us celebrity TV chefs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, permitting us all to access massive numbers of recipes just like those on this web site. |
We hope you enjoy this Chicken Breasts Stuffed With Sweet Pepper And recipe.
