Roasted Red Pepper Stuffed Chicken With White Wine Cream Sauce
Delight in this exquisite dish featuring juicy chicken breasts stuffed with roasted red peppers, fresh basil, and flavorful asiago cheese. Served with a luxurious white wine cream sauce, this elegant meal is sure to impress your guests.
Ingredients
For Chicken and Red Peppers | |
|---|---|
| 4 | boneless skinless chicken breasts |
| salt and pepper | |
| 2 | tablespoons olive oil |
| 2 | sweet red peppers, roasted, skin removed, and cut into thirds |
| fresh basil leaves | |
| 1 | cup shredded asiago cheese |
For White Wine Cream Sauce | |
| 1 | garlic clove, finely chopped |
| 1 | shallot, finely chopped |
| 1 | cup dry white wine |
| 1 1⁄2 | cups whipping cream |
| 2 | tablespoons fresh basil, julienned |
Instructions
For Chicken and Red Peppers | |
|---|---|
| 1. | Preheat the oven to 400°F (200°C). Roast the red peppers until blackened. Place the peppers in a bowl and cover with plastic wrap to generate steam for approximately 5 to 10 minutes. Remove the blackened skin and seeds. Cut each red pepper into thirds. |
| 2. | Cut the chicken breasts in half horizontally, almost but not all the way through. Open the chicken like a book and season with salt and pepper. |
| 3. | Place a slice of roasted red pepper onto one side of the opened chicken breast. Top each with fresh basil leaves. Sprinkle with asiago cheese. Fold the other side of the chicken over to create a bundle. Secure the chicken bundle with three pieces of kitchen twine. |
| 4. | In a large non-stick pan, heat half of the olive oil over medium heat. Add the chicken bundles and cover. Cook for approximately 7 minutes per side or until no longer pink inside. Remove the chicken to a plate and carefully remove the kitchen twine. |
For White Wine Cream Sauce | |
| 1. | Add the remaining olive oil to the pan and cook the finely chopped garlic and shallots until softened. |
| 2. | Stir in the dry white wine and boil for 3 minutes. |
| 3. | Slowly stir in the whipping cream. Season with salt and pepper. Simmer for 5 minutes or until the sauce is thick enough to coat the back of a spoon. |
| 4. | Return the chicken bundles to the pan, turning them to coat while reheating. |
| 5. | Remove the chicken bundles to individual plates. Spoon the white wine cream sauce over the chicken and garnish with fresh juliened basil. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 549.7 kcal |
| Protein | 27.7 g |
| Fat | 43 g |
| Carbohydrates | 8 g |
| Fiber | 1.3 g |
| Sugar | 2.9 g |
Published on Aug 07, 2024 by Luminița