Prep:10 min.
Cook: 15 min.This recipe serves:  4    
Preparation time: 10 minutes

 

Ingredients

1 small red bell pepper, seeded and sliced into thin strips

1 small green bell pepper, seeded and sliced into thin strips

1 small yellow bell pepper, seeded and sliced into thin strips

1 shallot, diced

2 teaspoons olive oil

4 boneless, skinless 

chicken breasts, about 4 to 6 ounces each

1 1/2 tablespoons olive oil

1/4 cup white balsamic vinegar

3/4 cup chicken stock

 

Nutrition Facts

Serving Size 1 chicken breast
 

Amount Per Serving
Calories 265

Total Fat 10 g

Saturated Fat 2 g

Protein 24 g

Total Carbohydrate 9 g

Dietary Fiber 1 g

Sodium 119 mg

 

Percent Calories from Fat 33%

Percent Calories from Protein 53%

Percent Calories from Carbohydrate 14%

 

Cooking Instructions

1. In a small bowl, mix the bell pepper strips and diced shallot together.

 

2. Heat two teaspoons olive oil in a skillet over a medium-high heat. Cook the bell pepper mixture until tender, about four to five minutes.

 

3. Cut a deep horizontal pocket in the side of each chicken breast. Make the pocket as large as you can without piercing the top or bottom of the breast. Place 1/4 cup of the pepper mixture in the pocket of each chicken breast. Secure the pocket with toothpicks threading along the side to close.

 

4. Heat the remaining 1 1/2 tablespoons oil in a heavy oven-proof skillet until it begins to smoke. Cook each side of the chicken until golden brown.

 

5. Add the vinegar and chicken stock and bring to a boil. Lower the heat and gently simmer the chicken for two or three minutes per side until cooked through.

 

6. Remove the chicken breasts from the skillet and keep warm. Continue to cook the sauce until it is reduced to a thick syrup.

 

7. Taste the sauce and season with salt and pepper.

 

Spoon the sauce over each chicken breast to serve.