1 large leek, cut in half lengthwise
and then crosswise into thin slices
2 whole skinless and boneless
chicken breasts, cut into small
1 clove garlic, peeled and crushed
1 large firm, ripe red tomato, peeled,
seeded, and chopped
2 small zucchini, washed and cut into
1 tablespoon fresh tarragon
2 tablespoons chopped italian parsley
2 ounces reduced-fat havarti cheese,
1 cup finely ground whole wheat
salt and freshly ground pepper
extra virgin olive oil
2 large sweet bell peppers, red or
yellow, cut in half lengthwise,
cored, and seeded
preheat oven to 350°F.
in a colander, rinse the leek slices well under warm water to remove grit. in a large bowl, combine the leek, chicken, garlic, tomato, zucchini, tarragon, parsley, cheese, and ½ cup bread crumbs. add salt and pepper to taste. toss with ¼ cup olive oil.
grease the bottom of dish with 1 tablespoon olive oil. stuff the pepper halves with the chicken-vegetable mixture, top with the remaining ½ cup bread crumbs, and place in baking dish. drizzle olive oil over each stuffed pepper.
bake in the upper third of the oven until the peppers are tender, about 45 minutes. remove from oven and moisten with juices from the pan. serve immediately.
...yum! this is such a good dinner. we made it a couple of times in the past and plan on making it again soon. enjoy! :)
(recipe from: www.50millionpounds.com)
Thursday, January 7
stuffed sweet peppers w/ chicken & tomatoes