New Image Newsletter
April 11/08

Congrats to Katie Bloy and Nora Steves! Katie and Nora are the lucky winners of the 'Lose Weight in 2008 Contest.'

We will be tracking the results of Nora and Katie and letting everyone know the progress they are making! Thank you to all for your submissions into the contest!

Exciting news...
My wife and I are going to be adding a third child to our family! We are happy and excited as are Anthony and Liam who will be big brothers!

Upcoming....
April's bootcamp is gearing up and will be a big bootcamp as we have the anniversary $99 bootcamp special! It is going to be awesome training and we will be doing Mt.Doug on Fridays!!! I am sure everyone is looking forward to that!

New Image Recipes
Stuffed Chicken Breasts with Three Bell Peppers

This recipe serves: 4
Preparation time : 10 minutes
Cooking time : 15 minutes

Ingredients
1 small red bell pepper, seeded and sliced into thin strips
1 small green bell pepper, seeded and sliced into thin strips
1 small yellow bell pepper, seeded and sliced into thin strips
1 shallot, diced
2 teaspoons olive oil
4 boneless, skinless chicken breasts, about 4 to 6 ounces each
1 1/2 tablespoons olive oil
1/4 cup white balsamic vinegar
3/4 cup chicken stock

Cooking Instructions
1. In a small bowl, mix the bell pepper strips and diced shallot together.
2. Heat 2 teaspoons olive oil in a skillet over a medium-high heat. Cook the bell pepper mixture until tender, about 4 to 5 minutes.
3. Cut a deep horizontal pocket in the side of each chicken breast. Make the pocket as large as you can without piercing the top or bottom of the breast. Place 1/4 cup of the pepper mixture in the pocket of each chicken breast. Secure the pocket with toothpicks threading along the side to close.
4. Heat the remaing 1 1/2 tablespoons oil in a heavy oven-proof skillet until it begins to smoke. Cook each side of the chicken until golden brown.
5. Add the vinegar and chicken stock and bring to a boil. Lower the heat and gently simmer the chicken for 2 or 3 minutes per side until cooked through.
6. Remove the chicken breasts from the skillet and keep warm. Continue to cook the sauce until it is reduced to a thick syrup.
7. Taste the sauce and season with salt and pepper. Spoon the sauce over each chicken breast