Chicken Breasts With Roasted Red Pepper Sauce

8-12
Servings
30m
Prep Time
1.5h
Cook Time
2h
Ready In


"Rolled stuffed chicken with a spiral of zucchini-flecked filling and luxurious red pepper topping. These chicken breasts make a truly eye and stomach appealing presentation."

Original recipe yields 8-12 servings
OK
  • FOR ROASTED RED PEPPER SAUCE

Nutritional

  • Serving Size: 1 (509.4 g)
  • Calories 559.6
  • Total Fat - 19.1 g
  • Saturated Fat - 8.9 g
  • Cholesterol - 221.8 mg
  • Sodium - 625.8 mg
  • Total Carbohydrate - 12.8 g
  • Dietary Fiber - 3.4 g
  • Sugars - 7.9 g
  • Protein - 80.1 g
  • Calcium - 295.6 mg
  • Iron - 3.5 mg
  • Vitamin C - 119.6 mg
  • Thiamin - 0.3 mg

To Make the Stuffing


Step 1

Shred zucchini in a food processor fitted with the shredding disk (or by hand with a grater). Place in a colander in the sink, sprinkle with salt, toss with your hands and let sit for 30 minutes. Squeeze a handful at a time in a kitchen towel to remove excess moisture. In the same processor work bowl, process shallots or onion and garlic until minced. (if you don't have a processor, you can do all this by hand). Mix in both cheeses and the zucchini.

Step 2

Place chicken breasts on a flat surface, shiny or skin side down. Sprinkle with salt and pepper. Spoon 2 tablespoons stuffing over each breast; spread evenly. Fold one end over, turn in the sides and roll up to enclose the filling. Skewer closed.

NOTE: The chicken breasts may be wrapped tightly and refrigerated overnight or frozen for up to 2 weeks. Bring to room temperature before baking.


For the Roasted Red Pepper Sauce:


Step 3

Line a shallow roasting or broiler pan with foil and add peppers 4-inches from the broiler flame, turning with tongs util the outside is black and charred and the inside is soft. Once done place in a metal, ceramic, or glass bowl covered tightly with plastic wrap and set aside for about 20-25 minutes.

Step 4

Remove charred skin, remove stem and seeds. Puree in a food processor fitted with the metal blade.

NOTE: The puree may be refrigerated for several days or frozen. Makes 1 cup


To Make the Sauce


Step 5

Bring the vinegar and wine to a boil in a medium saucepan. Boil over high heat until reduced to 1/4 cup; remove from heat. Dissolve cornstarch in chicken broth and whisk into reduced vinegar and wine mixture. Return to heat and bring to a boil, whisking constantly. Stir in red pepper puree. Season to taste with salt and pepper. The sauce may be held covered at room temperature for several hours.

Step 6

Before serving the chicken, preheat oven to 400-degrees. Place chicken breasts in a shallow roasting pan without crowding. Brush tops with butter. Sprinkle with paprika. Bake, uncovered, for 25-30 minutes; after the first 15 minutes, baste once or twice.

Step 7

Remove skewers; place breasts on serving plates. Measure 1/4 - 1/2 cup of the pan drippings into the red pepper sauce. Bring to a boil and spoon some across the center of each breast. Pass remaining sauce.

Step 8

Makes 12 breasts

Tips & Variations


  • Food processor

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