Ingredients for Red Bell Pepper Stuffed Chicken With White Cream Sauce
- Boneless Skinless Chicken Breasts
- Salt And Pepper
- 3 tablespoons olive oil
- Garlic Clove
- Shallot
- Dry White Wine
- 1 cup heavy cream
- Fresh Basil
- Sweet Red Peppers
- Basil Leaves
- Asiago Cheese
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How to Make Red Bell Pepper Stuffed Chicken With White Cream Sauce
- Preheat oven to 400°F (200°C). Roast 2 large red bell peppers until blackened, about 20-25 minutes, turning occasionally.
- Place roasted peppers in a bowl, cover tightly with plastic wrap, and let steam for 10 minutes. This will loosen the skins.
- Peel off the blackened skin and remove the seeds and membranes from the peppers.
- Cut each pepper into six equal-sized pieces.
- Butterfly 4 boneless, skinless chicken breasts: Cut horizontally almost all the way through, creating a pocket.
- Season chicken inside and out with 1 tsp salt and 1/2 tsp black pepper.
- Place 2-3 pieces of roasted red pepper into the center of each chicken breast.
- Top with 4-6 fresh basil leaves.
- Sprinkle 1 tablespoon shredded mozzarella cheese over the peppers.
- Fold the chicken breast closed and secure with three small pieces of kitchen twine.
- Heat 2 tablespoons olive oil in a large non-stick skillet over medium heat.
- Add the chicken and cook, covered, for 7-8 minutes per side, or until the chicken is cooked through and no longer pink.
- Remove chicken from skillet and set aside. Remove twine.
- Add 1 tablespoon olive oil to the skillet. Add 2 cloves minced garlic and 2 finely chopped shallots. Cook until softened, about 2 minutes.
- 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.
- Stir in 1 cup heavy cream. Season with 1/4 tsp salt and 1/8 tsp black pepper.
- Reduce heat to low and simmer for 5 minutes, or until the sauce has thickened slightly.
- Return chicken to the skillet and spoon sauce over it, turning to coat. Heat through for 2-3 minutes.
- Serve immediately, garnished with fresh julienned basil.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
11g
Fat
110g
Carbs
2g
