Roasted Pepper-and-Caper Stuffed Chicken Breasts

Ingredients

• 2 tablespoons capers 
• 0.3 teaspoon rosemary dried
• 0.3 teaspoon thyme leaves dried
• 0.3 cup cooking wine dry white
• 1  garlic clove minced
• 10.5 ounce low-salt chicken broth canned
• 2 teaspoons olive oil divided
• 0.1 teaspoon pepper 
• 12 ounce roasted bell peppers red drained finely chopped
• 0.1 teaspoon salt 
• 2 tablespoons shallots minced
• 16 ounce skinned 

Equipment

• bowl
• frying pan

Directions

1. Combine bell peppers, capers, rosemary, thyme, garlic, and 1 teaspoon oil in a small bowl; stir well.
2. Cut a horizontal slit through thickest portion of each breast half to form a pocket. Stuff about 1/4 cup bell pepper mixture into each pocket.
3. Sprinkle salt and pepper over chicken.
4. Heat 1 teaspoon oil in a large non-stick skillet over medium-high heat.
5. Add chicken; saut 6 minutes on each side or until chicken is done.
6. Remove chicken from skillet. Set aside; keep warm.
7. Add shallots to skillet, and saut 1 minute or until tender.
8. Add wine and broth to skillet. Bring to a boil, and cook 5 minutes or until reduced to 1 cup. Return chicken to skillet; cover and simmer 2 minutes or until thoroughly heated.
9. Serve sauce with chicken.
10. Garnish with chopped parsley, if desired.