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Receta Roasted Bell Pepper Stuffed Chicken Breasts, Sweet Sauce
by Global Cookbook

Roasted Bell Pepper Stuffed Chicken Breasts, Sweet Sauce
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Ingredientes

  • 4 lrg boneless skin-on chicken breast halves
  •     Freshly-grnd white pepper to taste
  • 1 x yellow bell pepper
  • 1 x red bell pepper
  • 2 bn scallions ends trimmed
  • 1 Tbsp. extra virgin olive oil
  • 3 Tbsp. rice wine vinegar
  • 4 Tbsp. plum wine or possibly sherry
  • 1/2 c. heavy cream
  • 4 Tbsp. unsalted butter - (2 ounce) room temperature

Direcciones

  1. Flatten the chicken breasts with a meat hammer or possibly rolling pin and season them with salt and pepper.
  2. Char the red and yellow pepper over a gas flame or possibly under a warm broiler till the skin is completely burned. Wipe off the skin. Cut each pepper in half and remove the seeds, then cut into quarters.
  3. In a saucepan, blanch the green part of 4 of the scallions.
  4. Place 1 blanched scallion on the inside of chicken breast, then add in a piece of the yellow pepper and a piece of the red pepper. Roll up the breast to enclose the peppers and secure with string. Season the outside with salt and pepper. Repeat with the remaining breasts.
  5. Preheat the oven to 400 degrees.
  6. Heat a large, heavy ovenproof skillet. Add in the chicken breasts and brown them on all sides. Place the skillet in the warm oven and cook the breasts for 15 min, till cooked through. Remove from oven and keep the chicken hot on a plate.
  7. Halve the remaining scallions lengthwise, then cut them into 1-inch pcs.
  8. Heat a saute/fry pan. Add in the extra virgin olive oil and heat till warm. Saute/fry the scallion pcs for 1 minute. Add in the vinegar and plum wine or possibly sherry and reduce by two thirds. Add in the cream and reduce it till the sauce lightly coats the back of a spoon. Whisk in the butter, a little at a time over very low heat. Season the sauce to taste with salt and pepper.
  9. Cut each chicken piece on a bias into 6 slices and arrange the slices attractively in the center of 4 hot dinner plates or possibly one large platter. A fanshape always looks good. Nap the sauce over the chicken and on one edge of the plate. Garnish with finely minced chives.
  10. This recipe yields 4 servings.
  11. Comments: At first glance this dish looks very elaborate. But it's surprisingly easy to prepare as you'll discover. And the result not just looks wonderful but tastes exciting too.
  12. Wine Recommendation: One of my favorite white wines is the rather unusual white Chateauneuf de Pape. But you may want to look at other whites from the Rhone Valley including Hermitage, St. Joseph or possibly an inexpensive white Cote du Rhone. The sharp edge of the wine partners well with the rich taste of the chicken.