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MICHELE’S HERB STUFFED CHICKEN WITH RED PEPPER SAUCE Recipe

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This recipe for MICHELE’S HERB STUFFED CHICKEN WITH RED PEPPER SAUCE, by , is from Eating with WWW, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Michele Okposo
Added: Friday, November 7, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Sauce:
2 large red bell peppers (charred/roasted or canned roasted), puree
½ c whipping cream
¼ c chicken broth

Chicken:
4 0z cream cheese (room temp)
1 T chopped herbs (tarragon, rosemary, and basil are all fabulous)
4 skinless boneless chicken breasts, pounded/flattened ¼ in thick
1 T olive oil
Salt/pepper to taste

Directions:
Directions:
Mix cream cheese and herbs and season with salt/pepper to taste.
Spread 2 tbls over each breast, roll and secure with toothpicks.
Sprinkle with salt and pepper to taste.
Brown in skillet.
Bake chicken until cooked through.

To serve:
Remove toothpicks and slice if desired. Simmer sauce until reduced slightly (5-10 min) and spoon over chicken.




March 2006

 

 

 

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