Chicken Rolls Stuffed With Bell Peppers Recipes

Steps:

• Flatten each chicken breast half to 1/4-in. thickness; top with ham and cheese. Roll up and tuck in ends; secure with toothpicks. , In a shallow bowl, combine the flour, cheese, sage, paprika and pepper; coat chicken on all sides. In a large skillet, brown chicken in oil over medium-high heat. , Transfer to a 5-qt. slow cooker. Combine soup and broth; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender. Remove toothpicks. Garnish with parsley if desired. Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet, stirring occasionally, until a thermometer inserted in chicken reads 165°.

Steps:

• Preheat oven to 350.
• Pound chicken breasts to about 1/4" thickness and store in fridge until needed.
• Combine water, onion powder and garlic powder in small saucepan and bring to a boil.
• Add bell peppers and return to boil.
• Reduce heat to med. low, cover, and simmer 2-3 minutes until peppers are crisp tender and drain.
• Combine 1/2 tsp oil, oregano, thyme and pepper.
• Spread mixture over one side of chicken breasts.
• Arrange bell peppers on top.
• Roll up chicken and secure with toothpicks.
• Place chicken, seams side down, in ungreased 8" square baking dish.
• Brush with remaining tsp of oil.
• Combine cheese and bread crumbs and sprinkle over chicken.
• Bake, uncovered, for 20-25 minute or until chicken is done.
• Remove toothpicks before serving.