|Provencal-style Braised Chicken|
Wash chops. Dry well. Sprinkle with salt, pepper, Northwoods Seasoning and garlic powder. Sprinkle on both sides.
Spray a 2 qt baking dish with nonstick cooking spray.
Remove stems and seeds from chile. Place chile in a small bowl and cover with boiling water. Let stand for 20 minutes or until chile is soft. Remove chile from water; reserve water. Finely chop chile and set aside.
Place oil in large nonstick skillet over medium heat. Add onion and bell pepper; cook for 2 minutes. Stir in stuffing mix and chopped chile. Add water to reserved chile liquid to make 1 cup of liquid. Add to stuffing mix; mix well. Spoon into sprayed baking dish.
Preheat George Foreman Grill. When hot, spray with cooking spray. Place chops on grill. Cover and let cook for 6 minutes. Remove and check internal temperature. If it is above 150°F, remove and let sit. If not, cook for another 1-2 minutes until internal temperature is correct.
Bake stuffing at 350°F for 20 minutes.
To serve: Place a pile of stuffing on each plate. Top with one chop. I served it with a green bean salad.
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