Roasted Red Pepper Stuffed Chicken Breasts

This recipe serves: 4 
Preparation time : 10 minutes 
Cooking time : 15 minutes 

Ingredients:
4 large slices of roasted red bell pepper, from a jar
1 shallot, diced
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

Cooking Instructions:
1. 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 slice of red pepper and 1 teaspoon of diced shallot in the pocket of each chicken breast. Secure the pocket with toothpicks threading along the side to close. 

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

3. Add the vinegar and chicken stock and bring to a boil. Lower the heat and gently simmer the chicken for 2 or 3 minutes per side until cooked through. 

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

5. Taste the sauce and season with salt and pepper. Spoon the sauce over each chicken breast to serve. 

Nutrition Facts:
Serving Size 1 chicken breast 

Amount Per Serving:
Calories 241 
Protein 34 g 
Total Carbohydrate 5 g 
Dietary Fiber 0 g 
Soluble Fiber 0 g 
Insoluble Fiber 0 g 
Sugar 4 g 
Total Fat 8 g 
Saturated Fat 2 g 
Monounsaturated Fat 5 g

Source: American Council on Exercise (ACE) Health E-Tips, April 2007