1 large leek, cut in half lengthwise and then crosswise into thin slices
2 whole skinless and boneless chicken breasts, cut into small cubes
1 clove garlic, peeled and crushed
2 large firm, ripe, red tomatoes, peeled, seeded and chopped
4 small zucchini, washed and cut into small cubes
1 tablespoon fresh tarragon
OR
1 teaspoon dried tarragon
3 tablespoons chopped Italian parsley
1/4 pound Italian Fontina cheese, grated
1 cup bread crumbs, fine, dry and unflavored
Salt and freshly ground pepper
1/2 cup olive oil, plus 1 tablespoon to grease baking dish
3 large sweet bell peppers, red or yellow, cut in half lengthwise, cored and seeded
Servings: 6
1. Preheat oven to 350 degrees.
2. In a colander, rinse sliced leek well tinder warm water to remove sand. In a large bowl combine leek, chicken, garlic, tomatoes, zucchini, tarragon, parsley, cheese and 1/2 cup of the breadcrumbs. Salt and pepper to taste. Toss with 1/4 cup of the olive oil.
3. Grease the bottom of an oven proof dish with 1 tablespoon of olive oil.
4. Stuff the pepper halves with the chicken-vegetable mixture, top with the remaining 1/2 cup bread crumbs and place in the baking dish. Drizzle the remaining 1 1/4 cup olive oil over each stuffed pepper.
5. Bake in upper third of the oven, until peppers are tender, about 45 minutes.
6. Remove from oven and moisten with juices from the pan. Serve immediately or at room temperature.
2 whole skinless and boneless chicken breasts, cut into small cubes
1 clove garlic, peeled and crushed
2 large firm, ripe, red tomatoes, peeled, seeded and chopped
4 small zucchini, washed and cut into small cubes
1 tablespoon fresh tarragon
OR
1 teaspoon dried tarragon
3 tablespoons chopped Italian parsley
1/4 pound Italian Fontina cheese, grated
1 cup bread crumbs, fine, dry and unflavored
Salt and freshly ground pepper
1/2 cup olive oil, plus 1 tablespoon to grease baking dish
3 large sweet bell peppers, red or yellow, cut in half lengthwise, cored and seeded
Servings: 6
1. Preheat oven to 350 degrees.
2. In a colander, rinse sliced leek well tinder warm water to remove sand. In a large bowl combine leek, chicken, garlic, tomatoes, zucchini, tarragon, parsley, cheese and 1/2 cup of the breadcrumbs. Salt and pepper to taste. Toss with 1/4 cup of the olive oil.
3. Grease the bottom of an oven proof dish with 1 tablespoon of olive oil.
4. Stuff the pepper halves with the chicken-vegetable mixture, top with the remaining 1/2 cup bread crumbs and place in the baking dish. Drizzle the remaining 1 1/4 cup olive oil over each stuffed pepper.
5. Bake in upper third of the oven, until peppers are tender, about 45 minutes.
6. Remove from oven and moisten with juices from the pan. Serve immediately or at room temperature.
