Name: Minnesota Chicken
Prep time: 30 min
Ingredients: 1 cup hot cooked wild rice (1/2 cup uncooked); 1 cup ricotta cheese; ⅓ cup finely shredded Parmesan cheese; ⅓ 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; ½ 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)

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° 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.

Tips

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° 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.

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.

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