Chicken in Red Bell Peppers(Low-Fat, Big Taste!)

Preheat oven to 350°. Tear off a big old piece of Saran Wrap and lay the fillets on top of it, leaving enough

Room to put the remaining wrap on top of the fillets to cover and allowing room for flattening in next step. Pound the fillets with a kitchen mallet or your fist until they are fairly flat. Remove the top layer of Saran Wrap and sprinkle the tarragon over the chicken as well as either the garlic salt or thin slivers of garlic. Salt and pepper to taste. Core the red bell peppers and wash them out so that there are no seeds or whitish pulp inside. Roll up the fillets (like cigars) and stuff each one into a red pepper. Pour just a little olive oil into each red bell pepper and place them in a glass baking dish, lying flat. Pour 1/2 cup white wine and 1/2 cup chicken stock into the baking dish, along with a clove of fresh garlic that has been sliced or pressed. Cover dish with aluminum foil and bake for 25 minutes. Remove foil and cook for another 25 minutes.