Red-Pepper Stuffed Chicken with Wine Cream Sauce

By á-2421

Ingredients

• RED PEPPER STUFFING:
• 6 boneless skinless chicken breasts
• ½ tsp each salt & pepper
• 2 Tbsp olive oil
• 1 onion, finely chopped
• 1/2 cup dry white wine or chicken stock
• 1 1/2 cups whipping cream
• 2 Tbsp chopped fresh parsley
• 2 Roasted sweet red peppers
• 12 fresh basil leaves
• 1 cup shredded Asiago cheese

Preparation

Step 1

Cut chicken in half horizontally almost but not all the way through; open and sprinkle with salt and pepper. Cut each red pepper into thirds; place 1 piece on each breast. Top with 2 basil leaves; sprinkle with cheese. Fold chicken over and secure with toothpick. In large skillet, heat half of the oil over medium heat; cook chicken for 7 minutes per side or until no longer pink inside. Remove to plate. Add remaining oil; cook onion, stirring occasionally, for 5 minutes or until softened. Stir in wine; boil for 3 minutes. Add whipping cream and remaining salt and pepper; simmer for 5 minutes or until thickened enough to coat back of spoon. Return chicken to pan turning to coat. Serve sprinkled with parsley.

Variations: Omit red pepper stuffing and substitute any of the following:

Lemon Mustard Stuffing: 1 Tbsp Dijon mustard, 12 sage leaves or 1 ½ tsp dried sage; grated rind of 1 lemon

Spinach Fontina Nutmeg Stuffing: ½ cup drained chopped cooked spinach; ¾ cup shredded Fontina or Jarlsberg cheese; pinch of ground nutmeg.