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Recipe for :

Stuffed Chicken Breasts with Red Pepper Coulis
This recipe comes from Recipes in The Mail.


For Chicken:
3 ounce package cream cheese, softened
2 tblespoons grated Parmesan cheese
1 tablespoon drained capers
1 tablespoon milk
1 clove garlic, minced
Dash pepper
4 boneless, skinless chicken breast halves (1 pound total)
1 tablespoon olive oil or cooking oil
1/4 cup dry white wine

For Coulis:
2 medium red sweet peppers, roasted and peeled
(3/4 cup), or 1/2 of a 12-ounce jar roasted peppers, drained
1 tablespoon olive oil or cooking oil
2 cloves garlic, minced
1/4 cup half-and-half or light cream
2 teaspoons anchovy paste
1 tablespoon drained capers


For Chicken:
In a small mixing bowl combine cream cheese, Parmesan cheese, capers, milk, garlic, and pepper; set aside.

Rinse chicken; pat dry. Place each breast half between 2 pieces of plastic wrap. Working from the center to the edges, pound chicken lightly with the flat side of a meat mallet to a 1/8-inch thickness. Remove plastic wrap. Spread one fourth of the cream cheese mixture over each breast half. Fold in the sides and roll up jelly-roll style, pressing the edges to seal. In a large skillet heat olive oil or cooking oil. Brown chicken on both sides (about 5 minutes total). Transfer chicken to a 2-quart baking dish. Pour wine over chicken. Bake, uncovered, in a preheated 350º oven for 20 - 25 minutes, or till chicken is tender and
no pink remains.

For Coulis:
In a blender container or food processor bowl blend or process roasted peppers till smooth; set aside. In a small saucepan heat remaining olive oil or cooking oil. Add garlic; cook and stir till tender but not brown. Add puréed roasted pepper, half-and-half or light cream, anchovy paste, and 1 tablespoon capers. Heat through. To serve, spoon coulis onto 4 dinner plates and top with sliced chicken breasts.

Serves 4