Categories
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Baked Stuffed Chicken |
Yield:4
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INGREDIENTS: |
| 4 |
boneless, skinless chicken breasts, about 5 1/2 oz each |
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| 4 |
sprigs fresh tarragon |
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| 1/2 |
small orange bell pepper, seeded and sliced |
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| 1/2 |
small green bell pepper, seeded and sliced |
|
| 1/2 oz |
whole wheat bread crumbs |
|
| 1 tbsp |
sesame seeds |
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| 4 tbsp |
lemon juice |
|
| 1 |
small red bell pepper, halved and seeded |
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DIRECTIONS:
- Preheat the oven to 400`F. Slit the chicken breasts with a small sharp knife to create a pocket in each. Season inside each pocket with salt and pepper to taste.
- Place a sprig of tarragon and a few slices of orange and green bell peppers in each pocket. Place the chicken breast in a nonstick cookie sheet and sprinkle with the bread crumbs and sesame seeds.
- Spoon 1 tbsp of lemon juice over each chicken breast and bake in the oven for 35-40 minutes, or until the chicken is tender and cooked through.
- Meanwhile, preheat the broiler. Arrange the red bell halves, skin side up, on the rack and cook for 5-6 minutes, until the skin blisters. Leave to cool for 10 minutes, then peel off the skin.
- Put the red bell pepper in a blender, add the tomatoes, chili, and celery salt, and process for a few seconds. Season to taste. Alternatively, chop the red bell pepper and press through a strainer with the tomatoes and chili.
- When the chicken is cooked, heat the sauce, spoon a little onto a warm plate, and arrange a chicken breast in the center. Garnish and serve.
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