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.

FETTUCINE WITH CHICKEN AND BELL PEPPER CREAM SAUCE

Steps:

• Sprinkle chicken with salt and pepper.
• Melt butter in heavy large skillet over medium-high heat.
• Add chicken and cook until brown on both sides, about 5 minutes.
• Transfer chicken to plate.
• Add green and red bell peppers and onion to same skillet and saute until crisp-tender, about 5 minutes.
• Add minced garlic and crushed red pepper to skillet and saute 4 minutes.
• Add whipping cream and chicken stock.
• Simmer until sauce thickens slightly, about 8 minutes.
• Cut chicken into strips and add to sauce.
• Simmer until chicken is cooked through, about 2 minutes.
• Add basil and 1/4 cup grated Parmesan cheese to sauce, stirring to incorporate.
• Season sauce to taste with salt and pepper.
• Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite.
• Drain and return to pot.
• Add sauce and toss to coat.
• Serve, passing additional Parmesan separately.
• Makes 4 first-course servings.

RICOTTA RED PEPPER STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 400.
• Make a pocket in the chicken breasts the lightly salt and pepper. Saute mushrooms, onion, and red pepper in olive oil for 5 minutes. Mix this into a bowl with ricotta cheese and garlic powder. Mix well. Spoon mixture into chicken breasts. Try to have some remaining stuffing to place on top 5 minutes before chicken is done. I usually set it to high broil for the last 5 minutes to get a nice brown color.

RED BELL PEPPER CREAM SAUCE

Steps:

• Char peppers over flame or in broiler until blackened on all sides. Enclose in paper bag. Let stand 10 minutes. Peel, seed and coarsely chop peppers. Transfer to processor. Add pine nuts, Parmesan, olive oil and garlic and process until peppers are finely chopped. Transfer mixture to large bowl. Stir in whipping cream. Season with salt and pepper. (Sauce can be prepared 6 hours ahead. Cover and refrigerate.)

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.