Boursin Stuffed Chicken Breasts With Sweet Red Pepper Sau

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CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Grains		Life1, Lifetime tv	6	Servings

INGREDIENTS

		STUFFED CHICKEN BREASTS
8		Chicken breasts, skin on
		but bones
		removed
6	oz	Garlic and herb-flavored
		cream cheese softened
1/2	c	Fresh bread crumbs
2	T	Olive oil
1	c	Dry white wine
1/2	t	Salt
1/4	t	Freshly ground pepper
		SWEET RED PEPPER SAUCE
3		Sweet red peppers, seeded
		and cut into
		1-inch pieces
3/4	c	Heavy cream
3/4	c	Chicken stock, preferably
		homemade
		Salt and hot red pepper
		sauce to taste

INSTRUCTIONS

Position a rack in the top third of the oven and preheat to 350 F.
Lightly butter a 10 by 15 inch baking sheet. Using a flat meat  pounder
or a rolling pin, pound each chicken breast between two  sheets of
moistened waxed paper to an even thickness of about 1/2  inch. Divide
cheese evenly among breasts, placing in center. Fold in  sides of
breasts, then roll up into thick cylinders. Place breasts in  the
prepared pan. Brush with oil, then pour wine over breasts. Season  with
salt and pepper. Bake, basting occasionally with wine, until  breasts
are cooked through (a meat thermometer inserted into the  center of a
breast will read 165 F.), about 35 minutes. Cool  completely. (The
breasts can be prepared up to 1 day ahead, cooled,  covered and
refrigerated.) Meanwhile, make the sweet red pepper  sauce. In a medium
saucepan, bring red peppers, cream and stock to a  simmer over medium
heat. Cover and cook until peppers are tender,  about 15 minutes.
Uncover and cook until liquid is reduced to about  1/2 cup, 10 to 15
minutes. Transfer to a food processor fitted with  the metal blade (or
in batches to a blender) and process until  smooth. Season with salt
and hot pepper sauce to taste. Transfer to a  medium bowl and cool
completely. Cover and refrigerate until chilled,  at least 2 hours (the
sauce can be prepared up to 2 days ahead,  cooled, covered and
refrigerated.) 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 hours ahead.
Cover platter tightly with plastic wrap  and refrigerate.) Spoon a
dollop of red pepper sauce onto each breast  and serve chilled.  Notes:
Boursin Stuffed Chicken Breasts with Sweet Red Pepper Sauce  (Yields 2
cups, serves 6 as a side dish)  Copyright: 1996 by Rick Rodgers Â© 1996
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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 445 Calories From Fat: 276 Total Fat: 31.3g Cholesterol: 132mg Sodium: 479.7mg Potassium: 299.6mg Carbohydrates: 11g Fiber: <1g Sugar: 2.7g Protein: 22.6g