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Wild Rice Stuffed Chicken Breasts with Red Pepper Sauce

Ingredients

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Directions

For stuffing:
  • 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.

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For chicken:
  • 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.

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  • 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.

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

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  • 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.

Nutrition Facts (Wild Rice Stuffed Chicken Breasts with Red Pepper Sauce)

444 calories; 29 g total fat; 150 mg cholesterol; 280 mg sodium. 14 g carbohydrates; 1 g fiber;

Red Pepper Sauce

Ingredients

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Directions

Instructions Checklist
  • 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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