Stuffing:

1/2 cup finely chopped onion
1/4 cup finely chopped carrot
2 T. finely chopped celery
2 T. finely chopped scallions
1 T. fresh tarragon, chopped, or 1 tsp. dried, crushed
1 T. finely chopped fresh chervil, or 1 tsp. dried, crushed
1 T. finely chopped parsley
pinch dried sage
2 slices whole-wheat bread, crumbled
2/3 cup fat-free chicken stock
1/2 tsp. seasoned salt

Paprika Sauce:

2 T. finely chopped shallots
2 T. finely chopped onion
3 cups diced red bell peppers
1 tsp. paprika
11/2 cups fat-free chicken stock
1 T. light sour cream
pinch freshly ground black pepper

4 boned and skinless chicken breast halves, all visible fat removed (1 pound)

To make the stuffing, combine the onion, carrot, celery, and scallions in a saucepan and cook over low heat, covered, for 10 minutes, or until the onion is translucent, adding a little water if necessary to prevent scorching. Remove from the heat, add all the remaining ingredients for the stuffing, and mix well. Set aside. Preheat the oven to 450°F. To make the sauce, spray a saucepan with non-stick cooking spray and place it over medium-low heat. Add the shallots, onion, and red peppers and cook, stirring frequently, for about 10 minutes, or until tender. Add the paprika and stock and continue cooking until reduced by half. Cover to keep warm and set aside. Cut an incision in the thickest part of each chicken breast to form a pocket. Spoon one-fourth of the stuffing into the pocket of each chicken breast and place in a baking dish. Bake the chicken breasts for 8 to 10 minutes, or until done. Just before serving, stir the sour cream and pepper into the paprika sauce and spoon about 1/3 cup of the sauce over each serving.

Yield: 4 servings
Serving Size: 1 chicken breast topped with 1/3 cup of sauce

Calories: 261