Recipe Summary

35 mins
30 mins
1 hr 5 mins


Ingredient Checklist


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.

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.

  • 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.


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

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