~ Chicken breasts stuffed with sweet pepper and thyme Recipe ~

1    Sweet green red pepper
      1    Sweet yellow pepper
      1    Sweet red pepper
      1 tb butter
    3/4 ts Salt
  3 3/8 ts Pepper
    1/2 ts Dried thyme
      4    Boneless chicken breasts
    1/3 c  chicken stock or white wine
      1 ts Dijon mustard
 
  Beautiful enough for special spring dinners, yet easy enough for weekday
  suppers, these chicken breasts are bursting with the fresh flavors of
  simple ingredients. This recipe can also be doubled if you have extra
  guests.
  Remove one-quarter of each sweet pepper; cut out a few decorative shapes
  and set aside for garnishing. Cut remaining sweet peppers into thin
  strips.
  In nonstick sksillet, melt butter over medium heat; cook sweet pepper
  strips and 1/4 tsp each of the salt, pepper and thyme, stirring, for 3
  minutes. Set aside.
  Pat chicken breasts dry. Place, skin side up, between 2 sheets of waxed
  paper; pound lightlyu to 1/4-inch thickness. Turn chicken over; sprinkle
  skinless sides with 1/4 tsp each of the salt and pepper.
  Place sweet pepper strips crosswise on short end of each chicken breast;
  roll up and secure with toothpicks. Sprinkle with remaining salt, pepper
  and thyme. In same skillet, brown chicken lightly on all sodes. Transfer
  to baking sheet; bake in 375F 190C oven ;for 10-15 ;minutes or until
  chicken is no longer pink inside.
  Meanwhile, in skillet, bring chicken stock to boil, stirring to scrape up
  any ;brown bits. Stir in Dijon mustard; cook, stirring, over medium heat
  for about 2 minutes or until slightly reduced. Spoon over chicken.
  Garnish with sweet pepper cutouts.