Roasted Pepper-And-Caper Stuffed Chicken Breasts

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1 (12-ounce) bottle roasted red bell peppers, drained and finely chopped

2 tablespoons capers

1/4 teaspoon dried rosemary

1/4 teaspoon dried thyme

1 garlic clove, minced

2 teaspoons olive oil, divided

4 (4-ounce) skinned, boned chicken breast halves

1/8 teaspoon salt

1/8 teaspoon pepper

2 tablespoons minced shallots

1/4 cup dry white wine

1 (10 1/2-ounce) can low-salt chicken broth

Chopped fresh parsley (optional)

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