Best 2 Sweet Pepper Stuffed Chicken Breasts Recipes

Indulge in a culinary journey with our delectable Sweet Pepper Stuffed Chicken Breasts, a harmonious blend of flavors and textures that will tantalize your taste buds. This dish is a symphony of savory and sweet, with tender chicken breasts stuffed with a vibrant filling of sautéed peppers, aromatic herbs, and a touch of tangy cream cheese. Each bite is a burst of flavors, complemented by a rich and creamy sauce that brings the dish together.

Accompanying this main course are three equally enticing recipes, each offering a unique twist. The Creamy Mushroom Chicken is a hearty and flavorful dish, featuring chicken smothered in a luscious mushroom sauce, sure to satisfy any comfort food cravings. For a lighter option, the Lemon Garlic Chicken is a refreshing and zesty dish, with chicken marinated in a zesty blend of lemon, garlic, and herbs, then grilled to perfection. Lastly, the Honey Mustard Chicken is a tangy and sweet dish, with chicken coated in a luscious honey mustard sauce, creating a delightful balance of flavors.

Here are our top 2 tried and tested recipes!

FONTINA CHEESE AND RED SWEET PEPPER STUFFED CHICKEN BREASTS

Fontina Cheese and Red Sweet Pepper Stuffed Chicken Breasts image

This is a wonderful recipe that came ouf of an old Better homes and gardens magazine. I say 2-4 servings because I can usually only eat 1/2 of one, however I do not eat large portions. For those who do, this will probably only serve 2.

Provided by love4culinary

Categories Chicken

Time 37m

Yield 2-4 serving(s)

Number Of Ingredients 8

Ingredients

2 boneless skinless chicken breast halves (approximately 4 ounces each)
fresh ground black pepper, to taste
2 ounces Fontina cheese, crumbed or sliced
1 roasted red peppers, in halves or 1/2 cup roasted red pepper, halves from a jar,drained
6 fresh sage leaves
3 tablespoons all-purpose flour
1 tablespoon olive oil
1/2 cup dry white wine or 1/2 cup chicken broth

Steps:

First you will need to rinse your chicken well, and then pat it dry.
Take each breast half, and place it, boned side up.
between two pieces of clear plastic wrap.
Working from the center to the edges, pound lightly with a meat mallet (make sure that you are using the flat side) until 1/4-inch thick.
Remove the plastic wrap after you are done pounding.
Sprinkle the chicken with freshly ground black pepper (to taste), and then layer the fontina, pepper halves, and sage evenly in the center of each breast.
Fold in the edges; roll up jelly-roll style, pressing the edges to seal, and then roll in flour.
In an 8 inch skillet, heat the olive oil over medium heat.
Cook the chicken about 5 minutes, turning to brown on all sides.
Remove from skillet.
In the same skillet, bring wine OR broth to a boil; reduce heat.
Simmer uncovered for approximately 2 minutes or until 1/4 cup of liquid remains.
Return chicken to the skillet, and cover and simmer for 10-12 minutes until chicken is no longer pink in the center.
To Serve, spoon juices over the chicken.
You can also slice the chicken into rounds for a beautiful presentation.

Nutrition Facts : Calories 393.8, Fat 18.8, SaturatedFat 7.1, Cholesterol 108.5, Sodium 367.4, Carbohydrate 10.6, Fiber 0.3, Sugar 1, Protein 33.5

SWEET PEPPER-STUFFED CHICKEN BREASTS RECIPE - (4.3/5)

Sweet Pepper-Stuffed Chicken Breasts Recipe - (4.3/5) image

Provided by HeatherS

Number Of Ingredients 7

Ingredients

1 each sweet red, green and yellow pepper
1 tbsp butter
3/4 tsp each salt and pepper
1/2 tsp dried thyme
4 boneless chicken breasts
1/3 cup chicken stock or white wine
1 tsp dijon mustard

Steps:

Cut sweet peppers into thin strips In a nonstick skillet, melt butter over medium heat; cook sweet pepper strips and 1/4 tsp each of the salt, pepper and thyme, stirring, for three minutes. Set aside. Pat chicken dry. Place between sheets of waxed paper; pound lightly to 1/4 inch thickness. Sprinkle chicken with salt and pepper. Place pepper strips crosswise on short end of each 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 rimmed baking sheet; bake in 375F oven for 10 to 15 minutes or until chicken is no longer pink inside. Meanwhile, in skillet, bring chicken stock or wine to boil, stirring to scrape up brown bits. Stir in mustard; cook, stirring over medium heat for about 2 minutes or until slightly reduced. Spoon over chicken and serve.

Tips:

Choose the right peppers: Look for large, firm peppers with smooth skin. Avoid peppers with blemishes or bruises.
Prepare the peppers properly: Cut the peppers in half lengthwise and remove the seeds and ribs. Rinse the peppers thoroughly and pat them dry.
Stuff the peppers evenly: Don't overstuff the peppers, or they will be difficult to cook evenly. Use a spoon to gently pack the stuffing into the peppers.
Cook the peppers thoroughly: Bake the peppers at 375°F for 30-35 minutes, or until the chicken is cooked through and the peppers are tender.
Serve the peppers immediately: Stuffed peppers are best served hot, right out of the oven. You can garnish them with fresh herbs or a sprinkle of cheese.

Conclusion:

Sweet pepper stuffed chicken breasts are a delicious and versatile dish that can be enjoyed for lunch or dinner. They are easy to make and can be tailored to your own preferences. With a variety of stuffing options to choose from, you can create a dish that everyone will love. So next time you're looking for a quick and easy meal, give sweet pepper stuffed chicken breasts a try.