Recipe - Boursin Stuffed Chicken Breasts With Sweet Red Pepper Sau

**STUFFED CHICKEN BREASTS**
8 Chicken breasts; skin on,
but bones
; removed
6 ounce Garlic and herbflavored
cream cheese; softened
One half cup Fresh bread crumbs
2 tablespoon Olive oil
1 cup Dry white wine
One half teaspoon Salt
One fourth teaspoon Freshly ground pepper
**SWEET RED PEPPER SAUCE**
3 lg Sweet red peppers; seeded
and cut into
; 1inch pieces
Three fourths cup Heavy cream
Three fourths cup Chicken stock; preferably
homemade
Salt and hot red pepper
sauce; to taste

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 One half 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, thinbladed knife, cut breats diagonally into
3/4inch thick slices. Arrange slices, slightly overlapping, on a
platter. (Roulades can be cut or sliced up 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.

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