*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Poultry                          Main Dish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Sweet green red pepper
    1                    Sweet yellow pepper
    1                    Sweet red pepper
    1       tb           Butter
      3/4   ts           Salt
    3 3/8   ts           Pepper
      1/2   ts           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
   Remove one-quarter of each sweet pepper; cut out a few decorative shapes
   and set aside for garnishing. Cut remaining sweet peppers into thin
   In nonstick sksillet, 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 lightlyu 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 sodes. 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.
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