• Herb Cheese Stuffed Chicken Breasts With Red Pepper Sauce

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    • SAUCE
    • 2 lrg red bell peppers
    • 1/2 c. whipping cream
    • 1/4 c. canned low-salt chicken broth CHICKEN
    • 4 ounce cream cheese, room temperature
    • 1 Tbsp. minced fresh tarragon
    • 4 x skinless boneless chicken breast halves
    • 1 Tbsp. extra virgin olive oil
    • 1/2 c. dry white wine


    1. FOR SAUCE:Char bell peppers over gas flame or possibly in broiler till blackened on all sides. Wrap in paper bag and let stand 10 min. Peel and seed peppers. Puree peppers in processor till smooth. Transfer puree to heavy small saucepan. Add in whipping cream and chicken broth. Boil till reduced to 1 c., about 4 min. Season sauce to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and chill.)
    2. FOR CHICKEN:Preheat oven to 350F. Mix cream cheese and tarragon in small bowl to blend. Season to taste with salt and pepper.
    3. Lb. chicken between sheets of plastic wrap to 1/4-inch thickness. Spread 2 Tbsp. cheese mix over each breast, leaving 1/2-inch border on all sides. Starting at 1 short end, roll up each breast. Secure seam and ends with toothpicks. Sprinkle chicken with salt and pepper.
    4. Heat extra virgin olive oil in heavy large oven-proof skillet over medium-high heat. Add in chicken and cook till brown on all sides, about 4 min. Pour white wine around chicken.
    5. Transfer skillet to oven; bake till chicken is cooked through, about 10 min.
    6. Transfer chicken to work surface. Remove toothpicks. Cut chicken breasts into 1-inch-wide slices. Bring sauce to simmer. Spoon sauce onto plates. Arrange chicken atop sauce and serve.

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