Stuffed Chicken Breasts

INGREDIENTS:

1/2 red bell pepper
1/2 celery stalk
4 tablespoons chopped parsley
3 ounces grated Cheddar
cheese
1/2 teaspoon salt
1/2 teaspoon ground pepper
1 teaspoon dried basil
4 teaspoons olive oil
2 skinless boneless chicken
breasts
1 teaspoon curry powder

DIRECTIONS:

Chop parsley.





Dice peppers.


















Chop celery.

















Put chopped parsley, pepper
and celery in bowl.

















Add Cheddar cheese. Mix well.



















Add salt, pepper and dried basil.



















Add 2 teaspoons olive oil. Mix
well again.

















Preheat oven to 375 degrees F.
Make horizontal pocket-like slit
in chicken breasts.
















Fill each chicken with vegetable
mixture.


















Secure together with toothpicks
so that vegetables stay inside
the chicken.
















Place in the middle of large
piece of foil. Drizzle with
remaining 2 teaspoons olive oil.

















Sprinkle with curry powder.


















Cover tightly with foil. Place on
baking sheet. Bake in preheated
oven at 375 degrees F 45
minutes.















Open foil. Return chicken back
to oven and bake 10-15 minutes
more or until the tops are golden.











Serve hot.