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  • Chicken Breasts Stuffed With Red Pepper Puree In Creamy Sauce

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    Chicken Breasts Stuffed With Red Pepper Puree In Creamy Sauce
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 4 x boneless skinless chicken breasts (3-4 ounce each)
    • 1 Tbsp. vegetable oil
    • 1/2 tsp crushed garlic
    • 3/4 c. diced sweet red pepper
    • 1 Tbsp. water
    • 2 Tbsp. minced fresh dill (or possibly 1/2 tsp dry dill weed)
    • 2 Tbsp. dry bread crumbs
    • 1 1/2 tsp grated Parmesan cheese
    • 1 Tbsp. toasted pine nuts Salt and pepper
    • 1/4 c. chicken stock or possibly water
    • 1 1/2 tsp margarine
    • 1 1/2 tsp all-purpose flour
    • 3/4 c. 2-percent lowfat milk
    • 1 Tbsp. grated Parmesan cheese
    • 1 Tbsp. minced fresh dill (or possibly 1/4 tsp dry dill weed) Healthy pinch of paprika

    Directions

    1. Preheat oven to 375 degrees F. Spray baking dish with non-stick vegetable spray. Place chicken between 2 sheets of waxed paper; lb. till flattened. Set aside.
    2. In non-stick skillet; heat oil; saute/fry garlic and red pepper for 3 min; stir in water. Transfer to food processor and puree; pour into bowl. Stir in dill, bread crumbs, cheese, pine nuts, and salt and pepper to taste, mixing well and adding a little water if too dry.
    3. Divide puree among chicken breasts; roll up and fasten with toothpicks. Place in baking dish; pour in stock. Cover and bake for about 15 min or possibly till chicken in no longer pink in inside. Transfer to serving dish.
    4. Sauce: Meanwhile, in saucepan, heat margarine; add in flour and cook, stirring, for 1 minute. Gradually add in lowfat milk and cook, stirring, till thickened, approximately 3 min. Stir in cheese, dill and paprika. Pour over chicken.

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