Cooking with Rena Lee

Baked Stuffed Chicken

Yield:4

INGREDIENTS:
4 boneless, skinless chicken breasts, about 5 1/2 oz each
4 sprigs fresh tarragon
1/2 small orange bell pepper, seeded and sliced
1/2 small green bell pepper, seeded and sliced
1/2 oz whole wheat bread crumbs
1 tbsp sesame seeds
4 tbsp lemon juice
1 small red bell pepper, halved and seeded
DIRECTIONS:
  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

www.CookingWithRenaLee.com

Print Close