Red-Pepper Stuffed Chicken with Wine Cream Sauce

Red-Pepper Stuffed Chicken with Wine Cream Sauce
Red-Pepper Stuffed Chicken with Wine Cream Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

  • RED PEPPER STUFFING:

  • 2

    Roasted sweet red peppers

  • 12

    fresh basil leaves

  • 1

    cup shredded Asiago cheese

Directions

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.

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