Red-Pepper Stuffed Chicken with Wine Cream Sauce
- 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
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.