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Name: Boursin Stuffed Chicken Breasts with Sweet Red Pepper Sau
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: **SWEET RED PEPPER SAUCE**; 3 lg Sweet red peppers; seeded; ; 1-inch pieces; **STUFFED CHICKEN BREASTS**; ; removed; 8 Chicken breasts; skin on,; 2 tb olive oil; 1 c Dry white wine; Salt and hot red pepper; 1/2 c Fresh bread crumbs; 6 oz Garlic and herb-flavored; 1/4 ts Black Pepper freshly ground; 3/4 c Chicken stock; preferably; 3/4 c Heavy cream; 1/2 ts Salt

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INGREDIENTS

**SWEET RED PEPPER SAUCE**
3 lg Sweet red peppers; seeded
; 1-inch pieces
**STUFFED CHICKEN BREASTS**
; removed
8 Chicken breasts; skin on,
2 tb olive oil
1 c Dry white wine
Salt and hot red pepper
1/2 c Fresh bread crumbs
6 oz Garlic and herb-flavored
1/4 ts Black Pepper ; freshly ground
3/4 c Chicken stock; preferably
3/4 c Heavy cream
1/2 ts Salt

Servings

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. Formatted using MC Buster by Barb at PK

NOTES

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Boursin Stuffed Chicken Breasts with Sweet Red Pepper Sau

**SWEET RED PEPPER SAUCE**
3 lg Sweet red peppers; seeded
 ; 1-inch pieces
 **STUFFED CHICKEN BREASTS**
 ; removed
8 Chicken breasts; skin on,
2 tb olive oil
1 c Dry white wine
 Salt and hot red pepper
1/2 c Fresh bread crumbs
6 oz Garlic and herb-flavored
1/4 ts Black Pepper freshly ground
3/4 c Chicken stock; preferably
3/4 c Heavy cream
1/2 ts Salt

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.    Formatted using MC Buster by Barb at PK

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Nutrition

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Serving Size: 1 Serving (73g)
Recipe Makes: 6 servings

Calories: 142
Calories from Fat: 68 (48%)

Amt Per Serving		% DV

	Total Fat 7.6g	10 %
	Saturated Fat 3.8g	19 %
	Monounsaturated Fat 2.6g
	Polyunsanturated Fat 0.7g
Cholesterol 20.4mg		6 %
Sodium 138.2mg		5 %
Potassium 60.8mg		2 %
Total Carbohydrate 14g		4 %
	Dietary Fiber 1g	4 %
	Sugars, other 13g
Protein 2.8g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 142

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