Chicken Breasts stuffed
List of Ingredients
Chicken Breasts stuffed with Caramelized Onions, Roasted Red Peppers,
Ham, & Herbed Cheese
4 chicken breasts, pounded very, very thin
4 slices of ham (Black Forest works best)
1 large onion
4 pieces roasted red pepper
1 tub (8 oz.) vegetable cream cheese (I use reduced
fat and it still tastes good)
black pepper
your favorite herbs-I use white pepper, thyme, basil,
and rosemary
olive oil
margarine or butter
chicken stock (around 1/4 cup)
white wine (around 1/4 cup)
Finely slice the onion and saute in margarine until caramelized, about
ten minutes. Finely chop the roasted red peppers, and add to the
cream cheese, along with the herbs, caramelized onions, and lots of
freshly ground black pepper (the more the better). Mix well. Place a
slice of ham on top of a chicken breast; place a big spoonful of the
cheese mixture in the middle of that, and starting with one end of the
chicken, roll it and secure with wooden toothpicks. In the same pan
the onions were sauteed heat some olive oil (a tbs. or two). Brown
the rolled chicken a few minutes on each side. Once the chicken is
golden all over, transfer to a shallow baking dish; add some more
olive oil to the pan and scrape the bottom. Add the white wine and
chicken stock, let boil and then simmer; add the remainder of the
cheese mixture and stir until a smooth consistency is reached. Pour
the sauce over the chicken and bake in a preheated 350 degree oven for
20 minutes. Serves four. This entree goes really well with risotto
and a salad.
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