Ingredients: |
Ingredients: 4 large chicken breast halves, boneless, skin on
salt
freshly ground white pepper
1red bell pepper
1yellow bell pepper
2bunches scallions, ends trimmed
1T extra-virgin olive oil
3T rice wine vinegar
4T plum wine or sherry
1/2c heavy cream
4T (1/2stick) unsalted butter, at room temperature
Chopped fresh chives, for garnish
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Directions: |
Directions:Pound chicken to 1/4" thick with a meat mallet or rolling pin. Season both sides with salt and pepper.
Under a hot broiler or over a gas stove burner, char the bell peppers until their skins are uniformly blackened and blistered. Put them in a heatproof dish and cover with a kitchen towel. When the peppers are cool enough to handle, peel off their charred skins. Remove stem, seeds, and ribs, cut into quarters.
Bring a small saucepan of water to a boil. Cut off the green parts of 4 scallions and put into the boiling water. Boil for 1 minute then drain and rinse under cold water.
Place 1 blanched scallion on the inside of a chicken breast, then add a piece of yellow pepper and a piece of yellow pepper. Roll up the breast to enclose the peppers and scallion and tie securely with a kitchen string at both ends and in the middle. Repeat with remaining chicken.
Preheat oven to 400º
Heat a large, heavy ovenproof skillet over medium-high heat. Add the chicken breasts and brown the on all sides, 5-7 minutes. Put the skillet in the oven and roast the breasts until cooked through, about 15min more. Remove and cover the skillet with foil to keep warm.
Halve the remaining scallions lengthwise and cut them into 1" pieces.
Heat the olive oil in a saute pan over medium high heat. Add the scallion pieces and saute the for 1min. Add the vinegar and plum wine and boil until they are reduced by 2/3, 2-3min. Stir in the cream and continue boiling until the mixture forms a sauce just thick enough to coat the back of a spoon, 2-3min more. Reduce the heat to very low and, a little at a time, whisk in the butter. Season with salt and pepper.
Remove string from chicken, slice each roll crosswise into 6 slices and spoon sauce over top. |
This recipe for Pan-Roasted Chicken Breasts Stuffed with Bell Peppers with Sweet Green Onion Sauce is from