From St. Ernan's House, Donegal Town, Ireland. Published in Bon Appetit, May 1996.
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- 2Char bell peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes. Peel and seed peppers. Puree peppers in processor until smooth. Transfer puree to heavy small saucepan. Add whipping cream and chicken broth. Boil until reduced to 1 cup, about 4 minutes. Season sauce to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.).
- 4Preheat oven to 350°F Mix cream cheese and tarragon in small bowl to blend. Season to taste with salt and pepper. Pound chicken between sheets of plastic wrap to 1/4-inch thickness. Spread 2 T cheese mixture over each breast, leaving 1/2-inch border on all sides. Starting at 1 short end, roll up each breast. Secure seam and ends with toothpicks. Sprinkle chicken with salt and pepper.
- 5Heat olive oil in heavy large oven-proof skillet over medium-high heat. Add chicken and cook until brown on all sides, about 4 minutes. Pour white wine around chicken. Transfer skillet to oven; bake until chicken is cooked through about 10 minutes.
- 6Transfer chicken to work surface. Remove toothpicks. Cut chicken breasts into 1-inch-wide slices. Bring sauce to simmer. Spoon sauce onto plates. Arrange chicken atop sauce and serve.
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Nutritional Facts for Herb Cheese-Stuffed Chicken Breasts With Red Pepper Sauce
Serving Size: 1 (307 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 412.8
- Calories from Fat 235
- Total Fat 26.1 g
- Saturated Fat 14.0 g
- Cholesterol 140.3 mg
- Sodium 180.3 mg
- Total Carbohydrate 8.0 g
- Dietary Fiber 1.7 g
- Sugars 3.8 g
- Protein 31.4 g