Minnesota Chicken
- Makes: 6 servings
- Prep 30 mins
- Bake 30 mins
Ingredients
-
1
cup
hot cooked wild rice (1/2 cup uncooked)
-
1
cup
ricotta cheese
-
1/3
cup
finely shredded Parmesan cheese
-
1/3
cup
bottled minced roasted garlic or 2 tablespoons minced garlic (about 12 cloves)
-
1
teaspoon
snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
-
1/2
teaspoon
snipped fresh parsley (optional)
-
salt
-
pepper
-
6
skinless, boneless chicken breast halves (about 1 1/2 pounds total)
-
2
tablespoons
butter
-
1
Red Pepper Sauce
-
Fresh chives (optional)
Directions
- For stuffing, in a medium bowl stir together the wild rice, ricotta cheese, Parmesan cheese, roasted garlic, rosemary, and, if desired, parsley. Season to taste with salt and pepper. Set aside.
- Place each chicken piece between 2 pieces of plastic wrap. Pound lightly with the flat side of a meat mallet into a rectangle about 1/8 inch thick. Remove plastic wrap. Spoon about 1/3 cup of the stuffing into the center of each chicken piece. Fold in bottom and sides; roll up. Secure with wooden toothpicks.
- In a large skillet cook chicken on all sides in hot butter over medium heat until brown. Transfer chicken to a 2-quart rectangular baking dish. Set aside the skillet for sauce.
- Bake chicken in a 350 degrees oven for 30 to 35 minutes or until chicken is no longer pink. Discard toothpicks.
- Meanwhile, prepare the Red Pepper Sauce. To serve, cut each chicken roll into slices. If desired, garnish with fresh chives. Spoon the sauce over chicken.
Note
- You can buy the minced roasted garlic and the roasted red sweet peppers in jars in some supermarkets or specialty shops. To roast your own sweet pepper, cut 1 medium red sweet pepper in half. Remove and discard stem, seeds, and membranes. Cut each pepper half in half again. Place pepper pieces, cut sides down, on a foil-lined baking sheet. Bake in a 425 degrees oven for 20 to 25 minutes or until the pepper skin blisters. Remove pepper pieces from baking sheet; wrap in foil. Let stand for 30 minutes. Remove and discard skin from pepper pieces; cut into strips.
Red Pepper Sauce
Ingredients
- 1/4
cup
chicken broth
- 2
tablespoons
wine or chicken broth
- 2
tablespoons
chopped green onion
- 1
tablespoon
minced shallot or green onion
- 1 1/2
teaspoons
snipped fresh parsley
- 1
clove garlic
- 1
cup
whipping cream
- 1
12 -
ounce
jar roasted red sweet peppers
- 4
snipped fresh chives
Directions
- In the reserved skillet combine chicken broth and wine or chicken broth. Cook about 2 minutes or until reduced by half, stirring to loosen browned bits. Stir in chopped green onion, minced shallot or green onion, snipped fresh parsley, and clove garlic, minced. Cook for 1 minute. Stir in whipping cream. Bring to boiling; reduce heat to medium. Cook for 3 to 4 minutes or until slightly thickened, stirring occasionally. Stir in jar roasted red sweet peppers, drained and cut into strips, and snipped fresh chives.
Nutrition Facts
(Minnesota Chicken)
Servings Per Recipe 6, sodium (mg) 280, fiber (g) 1, carb. (g) 14, chol. (mg) 150, cal. (kcal) 444, Fat, total (g) 29