Ingredients
4 5-ounce chicken breasts, boneless
and skinless
4 sprigs fresh tarragon
½ small orange bell pepper, seeded
and sliced
½ small green bell pepper, seeded
and sliced
½ ounce whole wheat bread crumbs
1 tablespoon sesame seeds
4 tablespoon lemon juice
1 small red bell pepper, halved
and seeded
2 cups canned diced tomatoes
1 small red chili, seeded and chopped
¼ teaspoon celery salt
Salt and pepper to taste.
Instructions
1. Preheat oven to 400ºF.
2. Slit the chicken breasts with a small
sharp knife to create a pocket. Season
the inside of each pocket with salt
and pepper.
3. Place a sprig of tarragon and a few slices
of orange and green bell peppers into
each pocket.
4. Place chicken on a nonstick baking
sheet. Sprinkle with bread crumbs and
sesame seeds. Spoon lemon juice over
each breast.
5. Bake in oven for 35–40 minutes until
chicken is cooked through to an internal
temperature of 165ºF.
6. Meanwhile, preheat broiler. Arrange
red bell pepper skin side up on rack
and broil for 5–6 minutes until skin
blisters. Leave to cool for 10 minutes
and peel off skin.
7. Put peppers in a blender with tomatoes,
chili and celery salt. Pulse until smooth
to make a sauce. Season to taste. Heat
sauce and keep warm.
8. Serve chicken with sauce.
This recipe was developed by the executive
chef of The Jefferson. Through the process
of trial and error, the chef perfected this
recipe, and it’s been a winner with residents
ever since.
Nutrition Fact
Tarragon is an herb high in potassium and
beta-carotene. It is known for aiding in
digestion and acting as a mild sleep aid,
promoting calm and reducing stress.
Post a Comment