Red Bell Pepper Stuffed Chicken With Cream Sauce

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breasts
• salt and pepper
• 2 tablespoons olive oil
• 1 garlic clove, finely chopped
• 1 shallot, finely chopped
• 1/2 cup dry wine
• 1 1/2 cups whipping cream
• 2 tablespoons fresh basil, juliened
• 2 sweet red peppers
• basil leaves
• 1 cup shredded asiago cheese

Recipe

• 1 roast the red peppers until blackened. place the peppers in a bowl & cover with 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 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 2 basil leaves. sprinkle with cheese. fold the other side of the chicken over creating a bundle. secure the chicken bundle with three pieces of string.
• 4 in a large non-stick pan, heat half of the olive oil over medium heat. add the chicken and cover. cook for approximately 7 minutes per side or until no longer pink inside.
• 5 remove to plate and remove strings.
• 6 add the remaining oil to pan, and cook the garlic and shallots until softened.
• 7 stir in wine and boil for 3 minutes.
• 8 stir in whipping cream. season with salt and pepper. simmer for 5 minutes or until thickened enough to coat the back of a spoon.
• 9 return chicken to the pan, turn the chicken to coat while reheating.
• 10 remove the chicken to individual plates. spoon the cream sauce over the chicken and garnish with fresh juliened basil.