Name: Wild Rice Stuffed Chicken Breasts with Red Pepper Sauce
Prep time: 35 min
Ingredients: 1 cup hot cooked wild rice (1/2 cup uncooked); 1 cup ricotta cheese; ⅓ cup 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 and black pepper; 6 skinless, boneless chicken breast halves (1-1/2 pounds); 2 tablespoons butter; Red Pepper Sauce (recipe follows); Fresh chives (optional)

In a medium bowl, stir together the wild rice, the ricotta cheese, the Parmesan cheese, the roasted garlic, rosemary, parsley (if using), salt and pepper. Set aside.

Place each chicken breast half between 2 pieces of plastic wrap. Pound lightly into a rectangle about 1/8 inch thick. Remove the plastic wrap. Spoon about 1/3 cup of stuffing mixture into the center of each chicken piece. Fold in bottom and sides; roll up. Secure with wooden toothpicks.

In a medium skillet, brown chicken on all sides in butter over medium heat. Set aside skillet for sauce. Place the browned chicken in a 11x7x1-1/2-inch (2-quart rectangular) baking dish.

Bake in a 350 degree F oven, uncovered, for 30 to 35 minutes or till chicken no longer is pink. Discard toothpicks.

Meanwhile, prepare the Red Pepper Sauce. To serve, cut each chicken roll into slices and garnish with fresh chives, if you like. Spoon the sauce over the chicken. Makes 6 servings.

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 stems, 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 degree F oven for 20 to 25 minutes or till the pepper skins blister. Remove peppers from baking sheet; wrap in foil. Let stand for 30 minutes. Remove and discard skin from peppers; cut into strips.

In the reserved skillet, combine chicken stock or broth and wine or chicken broth. Cook about 2 minutes or till reduced by half, stirring to loosen browned bits. Stir in chopped green onion, minced shallot or green onion, garlic and parsley. Cook for 1 minute. Stir in whipping cream. Bring to boiling. Cook over medium heat for 3 to 4 minutes or till slightly thickened, stirring occasionally. Stir in a roasted red peppers, drained and cut into strips, and chives.

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Wild Rice Stuffed Chicken Breasts with Red Pepper Sauce

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Wild Rice Stuffed Chicken Breasts with Red Pepper Sauce

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