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Categories:
chicken breasts salt olive oil garlic shallot white wine whipping cream fresh basil red pepper sweet red peppers basil Asiago cheese
Viewed: 26 - Published at: 5 years agoIngredients
- 4 boneless skinless chicken breasts
- salt and pepper
- 2 tablespoons olive oil
- 1 garlic clove, finely chopped
- 1 shallot, finely chopped
- 1/2 cup dry white wine
- 1 1/2 cups whipping cream
- 2 tablespoons fresh basil, juliened
- Red Pepper Stuffing
- 2 sweet red peppers
- basil leaves
- 1 cup shredded asiago cheese
Method
- Roast the red peppers until blackened. Place the peppers in a bowl & cover with wrap to generate steam for approximately 5 to 10 minutes. Remove the blackened skin and seeds. Cut each red pepper into thirds.
- Cut the chicken in half horizontally almost but not all the way through. Open the chicken like a book and season with salt and pepper.
- Place a slice of roasted red pepper onto one side of the opened chicken breast. Top each with 2 basil leaves. Sprinkle with cheese. Fold the other side of the chicken over creating a bundle. Secure the chicken bundle with three pieces of string.
- In a large non-stick pan, heat half of the olive oil over medium heat. Add the chicken and cover. Cook for approximately 7 minutes per side or until no longer pink inside.
- Remove to plate and remove strings.
- Add the remaining oil to pan, and cook the garlic and shallots until softened.
- Stir in wine and boil for 3 minutes.
- Stir in whipping cream. Season with salt and pepper. Simmer for 5 minutes or until thickened enough to coat the back of a spoon.
- Return chicken to the pan, turn the chicken to coat while reheating.
- Remove the chicken to individual plates. Spoon the white cream sauce over the chicken and garnish with fresh juliened basil.
