Red Bell Pepper Stuffed Chicken With White Cream Sauce Recipes

RED BELL PEPPER STUFFED CHICKEN WITH WHITE CREAM SAUCE

Steps:

• Roast the red peppers until blackened. Place the peppers in a bowl & cover with wrap to generate steam for approximately 5 to 10 minutes. Remove the blackened skin and seeds. Cut each red pepper into thirds.
• Cut the chicken in half horizontally almost but not all the way through. Open the chicken like a book and season with salt and pepper.
• Place a slice of roasted red pepper onto one side of the opened chicken breast. Top each with 2 basil leaves. Sprinkle with cheese. Fold the other side of the chicken over creating a bundle. Secure the chicken bundle with three pieces of string.
• In a large non-stick pan, heat half of the olive oil over medium heat. Add the chicken and cover. Cook for approximately 7 minutes per side or until no longer pink inside.
• Remove to plate and remove strings.
• Add the remaining oil to pan, and cook the garlic and shallots until softened.
• Stir in wine and boil for 3 minutes.
• Stir in whipping cream. Season with salt and pepper. Simmer for 5 minutes or until thickened enough to coat the back of a spoon.
• Return chicken to the pan, turn the chicken to coat while reheating.
• Remove the chicken to individual plates. Spoon the white cream sauce over the chicken and garnish with fresh juliened basil.

CREAMY CHICKEN- STUFFED BELL PEPPERS

Steps:

• Pour the sauce into a ovenproof casserole dish that will hold peppers.
• Melt the butter and a large skillet over med-high heat.
• Add the onion and saute until translucent, about 3 minutes.
• Reduce heat to med-low and add the chicken, ricotta cheese, cottage cheese, ham, Parmesan cheese and cream.
• Simmer for 10 minutes until the sauce is reduced by half.
• Stir in parsley, salt and pepper.
• Let the filling cool.
• Stuff the peppers with the filling and arrange them on the sauce in the dish. Cover the peppers with the reserved tops.
• Cover with plastic wrap and refrigerate for up to 3 days or freeze for up to 1 month.
• Preheat the oven to 350°F.
• Allow the peppers to come to room temperature.
• Bake for 45-50 minutes, until the filling is bubbly and the peppers are softened.

HERB CHEESE-STUFFED CHICKEN BREASTS WITH RED PEPPER SAUCE

Steps:

• Sauce:.
• Char bell peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes. Peel and seed peppers. Puree peppers in processor until smooth. Transfer puree to heavy small saucepan. Add whipping cream and chicken broth. Boil until reduced to 1 cup, about 4 minutes. Season sauce to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.).
• Chicken:.
• Preheat oven to 350°F Mix cream cheese and tarragon in small bowl to blend. Season to taste with salt and pepper. Pound chicken between sheets of plastic wrap to 1/4-inch thickness. Spread 2 T cheese mixture 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.
• Heat olive oil in heavy large oven-proof skillet over medium-high heat. Add chicken and cook until brown on all sides, about 4 minutes. Pour white wine around chicken. Transfer skillet to oven; bake until chicken is cooked through about 10 minutes.
• 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.