Recipe: Chicken Breasts Stuffed with Sweet Pepper and Thyme and Crab Stuffed Chicken Breasts

CHICKEN BREASTS STUFFED WITH SWEET PEPPER AND THYME

1 Sweet green red pepper
1 Sweet yellow pepper
1 Sweet red pepper
1 tb Butter
3/4 tsp Salt
3 3/8 tsp Pepper
1/2 tsp Dried thyme
4 Boneless chicken breasts
1/3 c Chicken stock or white wine
1 t Dijon mustard

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 skillet, 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 lightly 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 sides. 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.

CRAB STUFFED CHICKEN BREASTS
Serving Size : 6

6 ea Chicken breasts
1/2 c Onion, chopped
1/2 c Celery, chopped
3 T Butter
3 T White wine, dry
7 1/2 oz Crabmeat, flaked
1/2 c Herb stuffing mix
2 T All-purpose flour
1/2 t Paprika
1 pk Hollandaise sauce mix
3/4 c Milk
2 T White wine, dry
1/2 c Swiss cheese, shredded
1 x Salt
1 x Pepper

Skin & bone chicken breasts; pound to flatten. Sprinkle with a little salt
and pepper. Cook onion and celery in 3T butter until tender. Remove from
heat; add 3T wine, the crab and stuffing mix, and toss. Divide mixture
among breasts. Roll up and secure. Combine flour, paprika. Coat chicken.
Place in 11" X 7" X 2" baking dish , drizzle with 2T melted butter. Bake
uncovered in 375 degree oven for 1 hour. Transfer to platter.
Blend hollandaise sauce mix, milk. Cook, stirring, until thick. Add
remaining wine and cheese. Stir until cheese melts. Serve over chicken.
Mrs. Robert F. Lewis
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