Stuffed Chicken Breasts with Roasted Red Pepper Sauce

By akselden

Ingredients

• 3 small zucchini (about 12 oz.)
• 1/2 tsp. salt; or to taste
• 2 shallots or 1/4 onion, peeled
• 2 cloves garlic, peeled
• 1 1/2 pkg. (4 to 5 oz. each) garlic and herb cheese, such as Ronctele, Alouette or Boursin
• 3/4 c. grated Parmesan cheese (about 3 oz.)
• 12 large boneless and skinless chicken breast halves, pounded very thin (6 to 8 oz. each)
• Salt and pepper
• 4 tbsp. (1/2 stick) butter or margarine, melted
• Paprika
• Roasted Red Pepper Sauce
• 4 large or 8 small red bell peppers
• 1/4 c. raspberry or red-wine vinegar
• 1/4 c. dry red wine
• 2 tsp. cornstarch
• 1 c. chicken broth
• Salt and pepper to taste

Preparation

Step 1

To make the stuffing, shred zucchini with a hand grater or in a food processor fitted with the shredding disk. Place in a colander in the sink, sprinkle with salt, toss with your hands and let stand for 30 minutes. Squeeze a handful at a time in a kitchen towel to remove excess moisture.

If using food processor, use same workbowl to process shallots or onion and garlic until minced (or mince them by hand) Add the garlic and herb cheese, the Parmesan cheese and the zucchini to the shallot and garlic mixture. Mix together in a food processor or with an electric mixer.

Place pounded chicken breasts on a flat surface, shiny or skin side down. Sprinkle with salt and pepper. Spoon 2 tablespoons stuffing over each breast, spread evenly. Turn in the sides and roll up to enclose the filling. Use skewer to close. (The breasts may be wrapped tightly and refrigerated overnight or frozen for up to 2 weeks. Thaw before baking).

Prepare Red Pepper Sauce. To roast the peppers, line a shallow roasting or broiler pan with foil. Broil peppers 4 inches from the broiler flame, turning with tongs until the outside is black and charred and the inside is soft, 25-30 minutes
Place in a paper bag or dish towel and set aside for 20 minutes. Scrape off charred peel under running tap water. Cut out core and rinse out all seeds. Dry lightly and puree in a food processor fitted with the metal blade or in a blender. The puree may be refrigerated for several days or frozen.

To make the sauce, bring vinegar and wine to a boll in a medium saucepan, Boil over high heat until reduced to 1/4 cup; remove from heat. Dissolve cornstarch in chicken broth and whisk into reduced vinegar and wine mixture. Return to heat and bring to a boil, whisking constantly. Stir in red pepper puree. Season to taste with salt and pepper. The sauce may be held, covered, at room temperature for several hours. Makes 1 cup.

Preheat oven to 400 degrees. Place chicken breasts in a shallow roasting pan without crowding. Brush tops with melted butter or margarine. Sprinkle with paprika. Bake, uncovered, for 25 to 30 minutes: after the first 15 minutes, baste once or twice. Remove skewers and slice each breast in four portions.

Measure 1/4 to 1/2 cup of the pan dripping into the Red Pepper Sauce. Bring to a boil.

To serve, spread red pepper sauce on plate. Top with sliced chicken breast arrange fan-like over the sauce. Pass remaining sauce. The 12 breast halves makes 8 serving.