Boursin Stuffed Chicken Breasts With Sweet Red Pepper Sau

Directions

1. 1. Position a rack in the top third of the oven and preheat to 350 F.
2. 2. Lightly butter a 10 by 15 inch baking sheet. Using a flat meat pounder or possibly a rolling pin, lb. each chicken breast between two sheets of moistened waxed paper to an even thickness of about 1/2 inch.
3. 3. Divide cheese proportionately among breasts, placing in center.
4. 4. Mix in sides of breasts, then roll up into thick cylinders.
5. 5. Place breasts in the prepared pan. Brush with oil, then pour wine over breasts.
6. 6. Season with salt and pepper.
7. 7. Bake, basting occasionally with wine, till breasts are cooked through (a meat thermometer inserted into the center of a breast will read 165 F.), about 35 min. Cold completely. (The breasts can be prepared up to 1 day ahead, cooled, covered and refrigerated.)
8. 8. Meanwhile, make the sweet red pepper sauce. In a medium saucepan, bring red peppers, cream and stock to a simmer over medium heat.
9. Cover and cook till peppers are tender, about 15 min. Uncover and cook till liquid is reduced to about 1/2 c., 10 to 15 min.
10. 9. Transfer to a food processor fitted with the metal blade (or possibly in batches to a blender) and process till smooth. Season with salt and warm pepper sauce to taste.
11. 10. Transfer to a medium bowl and cold completely. Cover and chill till chilled, at least 2 hrs (the sauce can be prepared up to 2 days ahead, cooled, covered and refrigerated.)
12. 11. Using a sharp, thin-bladed knife, cut breats diagonally into 3/4-inch thick slices. Arrange slices, slightly overlapping, on a platter. (Roulades can be sliced and arranged up to 4 hrs ahead.
13. Cover platter tightly with plastic wrap and chill.) Spoon a dollop of red pepper sauce onto each breast and serve chilled.
14. Notes: Boursin Stuffed Chicken Breasts with Sweet Red Pepper Sauce
15. (Yields 2 c., serves 6 as a side dish)
16. Services.