Chicken Breasts With Roasted Red Pepper Sauce
March 02, 2019
"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."
- FOR ROASTED RED PEPPER SAUCE
- 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
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.
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:
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.
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
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.
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.
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.
Makes 12 breasts
Tips & Variations
- Food processor