Boursin Stuffed Chicken Breasts with Sweet Red Pepper Sauce

Boursin Stuffed Chicken Breasts with Sweet Red Pepper Sauce

Categories: White wine, Wine, Garlic, Olive oil, Bread Crumb, Cream, Chicken, Life1, Lifetime tv, Stuffed

8 Chicken breasts, skin on, bones removed
6 ounces of Garlic and herb-flavored Boursin
1/2 cup of fresh bread crumbs
2 tablespoons of Olive oil
1 cup of dry white wine
1/2 teaspoon of Salt
1/4 teaspoon of Freshly ground pepper
SWEET RED PEPPER SAUCE
3 large Sweet red peppers; seeded, cut 1-inch pieces
3/4 cup of Heavy cream
3/4 cup of Chicken stock
Salt and hot red pepper

1. Position a rack in the top third of the oven and preheat to 350ºF. 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 165ºF. ), 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 breasts 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. Serving Size: 6

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 Converted by MM_Buster v2.0l.