Chicken Breast With Red Pepper Sauce


1 cucumber, seeded
1 shallot, minced
1/4 cup blue cheese, crumbled
4 lg. boneless
skinless chicken breast halves, pounded very thin
2 tablespoons balsamic vinegar
1 tablespoon lemon juice
1 teaspoon Arrowroot
1/8 teaspoon pepper


Pound chicken between two sheets of wax paper. Chop cucumber, drain. Mix shallots and garlic until minced. Mix in both cheeses and cucumber. Put 1/3 cup stuffing over each breast. Roll up to enclose stuffing. If necessary, toothpick closed. Preheat oven to 400 degrees. Spray roaster pan with Pam. Brush top of chicken breasts with chicken broth, sprinkle with paprika. Bake uncovered for 25 minutes. Baste a few times during cooking.
Broil peppers under broiler until outside is black and charred, about 20 minutes, keep turning. Place in a towel and set aside for 10 minutes. When cool peel under running water. Pull out core and seed. Dry and puree in food processor. Bring vinegar and lemon juice to a boil. Boil down for about 10 minutes. Dissolve arrowroot in chicken broth and whisk into vinegar. Heat and bring to a boil, whisking.




6.0 servings


Monday, February 22, 2010 - 12:15pm



Related Cooking Videos