Recipe for Chicken Breasts Stuffed with Red Pepper Puree in Creamy Sauce 
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Yield:
1
Ingredients:
Amount Ingredient
4 x boneless skinless chicken breasts (3-4 oz each)
1 tbl vegetable oil
1/2 tsp crushed garlic
3/4 cup diced sweet red pepper
1 tbl water
2 tbl chopped fresh dill (or 1/2 tsp dried dill weed)
2 tbl dry bread crumbs
1/2 tsp grated Parmesan cheese
1 tbl toasted pine nuts
Salt and pepper
1/4 cup chicken stock or water
----------------- Sauce Ingredients: ----------------
1/2 tsp margarine
1/2 tsp all-purpose flour
3/4 cup 2-percent milk
1 tbl grated Parmesan cheese
1 tbl chopped fresh dill (or 1/4 tsp dried dill weed)
Instructions:
Instructions: Preheat oven to 375 degrees F. Spray baking dish with non-stick vegetable spray. Place chicken between 2 sheets of waxed paper; pound until flattened. Set aside.

In non-stick skillet; heat oil; saute garlic and red pepper for 3 minutes; stir in water. Transfer to food processor and puree; pour into bowl. Stir in dill, bread crumbs, cheese, pine nuts, and salt and pepper to taste, mixing well and adding a little water if too dry.

Divide puree among chicken breasts; roll up and fasten with toothpicks. Place in baking dish; pour in stock. Cover and bake for about 15 minutes or until chicken in no longer pink in inside. Transfer to serving dish.

Sauce: Meanwhile, in saucepan, melt margarine; add flour and cook, stirring, for 1 minute. Gradually add milk and cook, stirring, until thickened, approximately 3 minutes. Stir in cheese, dill and paprika. Pour over chicken.

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