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Herb Cheese- Stuffed Chicken Breasts With Red

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Ingredients

Adjust Servings:
2 large red bell peppers
1/2 cup whipping cream
1/4 cup canned low sodium chicken broth
4 ounces cream cheese, room temperature
1 tablespoon chopped fresh tarragon
4 boneless skinless chicken breast halves
1 tablespoon olive oil
1/2 cup dry white wine

Nutritional information

412.9
Calories
235 g
Calories From Fat
26.1 g
Total Fat
14 g
Saturated Fat
140.4 mg
Cholesterol
180.3 mg
Sodium
8.1 g
Carbs
1.7 g
Dietary Fiber
3.8 g
Sugars
31.4 g
Protein
307g
Serving Size

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Herb Cheese- Stuffed Chicken Breasts With Red

Features:
    Cuisine:

    This was really good. I salted and peppered the chicken. My chicken breasts were too small to stuff so I pounded them thin and rolled the cream cheese inside which worked well.

    • 40 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Herb Cheese-Stuffed Chicken Breasts With Red Pepper Sauce, From St Ernan’s House, Donegal Town, Ireland Published in Bon Appetit, May 1996 , This was really good I salted and peppered the chicken My chicken breasts were too small to stuff so I pounded them thin and rolled the cream cheese inside which worked well , From St Ernan’s House, Donegal Town, Ireland Published in Bon Appetit, May 1996


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    Steps

    1
    Done

    Sauce:.

    2
    Done

    Char Bell Peppers Over Gas Flame or in Broiler Until Blackened on All Sides. Wrap in Paper Bag and Let Stand 10 Minutes. Peel and Seed Peppers. Puree Peppers in Processor Until Smooth. Transfer Puree to Heavy Small Saucepan. Add Whipping Cream and Chicken Broth. Boil Until Reduced to 1 Cup, About 4 Minutes. Season Sauce to Taste With Salt and Pepper. (can Be Prepared 1 Day Ahead. Cover and Refrigerate.).

    3
    Done

    Chicken:.

    4
    Done

    Preheat Oven to 350f Mix Cream Cheese and Tarragon in Small Bowl to Blend. Season to Taste With Salt and Pepper. Pound Chicken Between Sheets of Plastic Wrap to 1/4-Inch Thickness. Spread 2 T Cheese Mixture Over Each Breast, Leaving 1/2-Inch Border on All Sides. Starting at 1 Short End, Roll Up Each Breast. Secure Seam and Ends With Toothpicks. Sprinkle Chicken With Salt and Pepper.

    5
    Done

    Heat Olive Oil in Heavy Large Oven-Proof Skillet Over Medium-High Heat. Add Chicken and Cook Until Brown on All Sides, About 4 Minutes. Pour White Wine Around Chicken. Transfer Skillet to Oven; Bake Until Chicken Is Cooked Through About 10 Minutes.

    6
    Done

    Transfer Chicken to Work Surface. Remove Toothpicks. Cut Chicken Breasts Into 1-Inch-Wide Slices. Bring Sauce to Simmer. Spoon Sauce Onto Plates. Arrange Chicken Atop Sauce and Serve.

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