Red Bell Pepper Stuffed Chicken With White Cream Sauce Recette

Elevate your dinner party with this show-stopping Red Bell Pepper Stuffed Chicken! Juicy chicken breasts are expertly stuffed with roasted red peppers and basil, then pan-seared to perfection. A rich and decadent white wine cream sauce completes this elegant dish, guaranteed to impress your guests. Serve with steamed green beans for a complete and unforgettable meal.

Préparation 20 min
Cuisson 60 min
Calories 549.7 kcal
Protéines 55g
Note Soyez le premier
Red Bell Pepper Stuffed Chicken With White Cream Sauce 37

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Équipe éditoriale cuisine de Forktionary

L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Red Bell Pepper Stuffed Chicken With White Cream Sauce

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Comment préparer Red Bell Pepper Stuffed Chicken With White Cream Sauce

  1. Preheat oven to 400°F (200°C). Roast 2 large red bell peppers until blackened, about 20-25 minutes, turning occasionally.
  2. Place roasted peppers in a bowl, cover tightly with plastic wrap, and let steam for 10 minutes. This will loosen the skins.
  3. Peel off the blackened skin and remove the seeds and membranes from the peppers.
  4. Cut each pepper into six equal-sized pieces.
  5. Butterfly 4 boneless, skinless chicken breasts: Cut horizontally almost all the way through, creating a pocket.
  6. Season chicken inside and out with 1 tsp salt and 1/2 tsp black pepper.
  7. Place 2-3 pieces of roasted red pepper into the center of each chicken breast.
  8. Top with 4-6 fresh basil leaves.
  9. Sprinkle 1 tablespoon shredded mozzarella cheese over the peppers.
  10. Fold the chicken breast closed and secure with three small pieces of kitchen twine.
  11. Heat 2 tablespoons olive oil in a large non-stick skillet over medium heat.
  12. Add the chicken and cook, covered, for 7-8 minutes per side, or until the chicken is cooked through and no longer pink.
  13. Remove chicken from skillet and set aside. Remove twine.
  14. Add 1 tablespoon olive oil to the skillet. Add 2 cloves minced garlic and 2 finely chopped shallots. Cook until softened, about 2 minutes.
  15. Pour in 1/2 cup dry white wine and bring to a boil. Cook for 3 minutes, scraping up any browned bits from the bottom of the pan.
  16. Stir in 1 cup heavy cream. Season with 1/4 tsp salt and 1/8 tsp black pepper.
  17. Reduce heat to low and simmer for 5 minutes, or until the sauce has thickened slightly.
  18. Return chicken to the skillet and spoon sauce over it, turning to coat. Heat through for 2-3 minutes.
  19. Serve immediately, garnished with fresh julienned basil.

Nutrition Information (Approximate per serving)

Sodium

7 g

Sugar

11g

Fat

110g

Carbs

2g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Poultry Chicken Recipes European Italian Mediterranean The Americas American Gluten Free Summer Recipes

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Main Dish Poultry Dinner Party Chicken Dietary Meat Chicken Breasts

Questions fréquentes

Combien de temps faut-il pour préparer Red Bell Pepper Stuffed Chicken With White Cream Sauce ?

Red Bell Pepper Stuffed Chicken With White Cream Sauce prend environ 80 minutes du début à la fin — environ 20 minutes de préparation et 60 minutes de cuisson.

Combien de calories contient Red Bell Pepper Stuffed Chicken With White Cream Sauce ?

Red Bell Pepper Stuffed Chicken With White Cream Sauce contient environ 549.7 calories par portion, avec environ 55 g de protéines, 2 g de glucides et 66 g de lipides.

De quels ingrédients ai-je besoin pour Red Bell Pepper Stuffed Chicken With White Cream Sauce ?

Les principaux ingrédients de Red Bell Pepper Stuffed Chicken With White Cream Sauce sont Boneless Skinless Chicken Breasts, Salt And Pepper, Olive Oil, Garlic Clove, Shallot, Dry White Wine. Consultez la liste complète avec les quantités ci-dessus.

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