Source: dLife

Red pepper, caper, and herb stuffed chicken with a white wine/shallot sauce.

Servings

12 oz roasted red peppers with brine , drained and finely chopped
1 tbsp capers
0.25 tsp dried rosemary
0.25 tsp ground thyme
1 medium garlic cloves , minced
2 tsp olive oil , divided
4 boneless skinless chicken breasts
0.12 tsp salt , to taste (optional)
0.12 tsp black pepper
2 tbsp shallots, chopped
0.25 cup white wine (dry)
10.5 oz low sodium chicken broth
1 tbsp chopped parsley (optional)

1 In small bowl, mix peppers, capers, rosemary, thyme, garlic, and 1 teaspoon oil. Set aside.
2 Slice horizontal pouch in each breast. Spoon 1/4 cup of pepper mixture into each pouch. Season breasts with salt and pepper.
3 In large skillet, add 1 teaspoon oil and heat over medium-high. Sauté chicken 6 minutes per side or until fully cooked.
4 Remove chicken from skillet and set aside in warm place.
5 Return skillet to medium heat, add shallots and cook 1 minute. Add wine and broth and bring to boil. Reduce heat to simmer and cook 5 minutes or until liquid is reduced to 1 cup.
6 Transfer chicken back to skillet, cover, and simmer 2 minutes. Serve chicken with sauce and parsley garnish.

Great with fish or beef.