| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains |
|
Lifetime tv, Life1 |
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 |
tb |
Olive oil |
| 1 |
c |
Dry white wine |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Freshly ground pepper |
|
|
**SWEET RED PEPPER SAUCE** |
| 3 |
lg |
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
1. Position a rack in the top third of the oven and preheat to 350 F.
2. 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.
3. Divide cheese evenly among breasts, placing in center.
4. Fold in sides of breasts, then roll up into thick cylinders.
5. Place breasts in the prepared pan. Brush with oil, then pour wine
over breasts.
6. Season with salt and pepper.
7. 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.)
8. 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.
9. 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.
10. 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.)
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 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 © 1996 Lifetime Entertainment
Services. All rights reserved.
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