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Recipe Tags: 30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Very Low Carbs Main Dish Eggs Dairy Poultry Vegetables European Romantic Spring Irish Cheese Chicken Dietary Low Sodium Seasonal Low Carb Low In Something Meat Chicken Breasts Peppers Taste Mood Savory

Herb Cheese Stuffed Chicken Breasts With Red Pepper Sauce

From st. Ernan's house, donegal town, ireland. published in bon appetit, may 1996.

Steps

Sauce:.
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.
Chicken:.
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.
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.

Ingredients

red bell peppers, whipping cream, low sodium chicken broth, cream cheese, fresh tarragon, boneless skinless chicken breast halves, olive oil, dry white wine