Red Bell Pepper Stuffed Chicken With White Cream Sauce Recipes

SPINACH AND RED PEPPER-STUFFED CHICKEN

Steps:

• Preheat the oven to 425 degrees F.
• Mix together the spinach, peppers, breadcrumbs, Parmesan, smoked paprika, 1/4 teaspoon salt and a few grinds of pepper in a small bowl. Set aside.
• Butterfly the chicken: Holding your knife parallel to the cutting board, slice a breast through the middle, stopping about 1/2-inch short of the other side. Open the breast up like a book and flatten it with your palm. Place between two pieces of plastic wrap and pound with a meat mallet to a little less than 1/2-inch thick. Repeat with the remaining breasts.
• Divide the spinach mixture into four portions and place a portion in the center of each breast. Roll the breasts tightly around the filling and secure with kitchen twine. Sprinkle all over with salt and pepper.
• Heat the oil in a large, oven-safe skillet over medium-high heat. Add the roll-ups and cook until golden brown on all sides, about 6 minutes. Transfer the skillet to the oven and cook until an instant-read thermometer inserted into the center of the filling registers 160 degrees F, another 6 to 8 minutes.
• Transfer the roll-ups to a cutting board and cover loosely with foil. Return the skillet to the stovetop over medium heat (be careful, the handle will be very hot). Add the shallots and cook until softened, stirring, about 1 minute. Add the wine and boil until reduced by half, 1 to 2 minutes. Add the chicken broth; boil until reduced by half, about 3 minutes. Off the heat, whisk in the butter and season with salt and pepper.
• Cut away the twine and slice the chicken into 1-inch rounds. Serve with the pan sauce and sprinkle with parsley.

CHICKEN WITH RED PEPPER SAUCE

Steps:

• For the chicken: Put the chicken in a resealable bag. Add the olive oil, salt, pepper and Italian seasoning to the bag and smush everything together. Seal and refrigerate.
• For the red pepper sauce: Melt the butter and add the olive oil in a large skillet over medium-high heat. Add the onion and garlic and saute for 2 to 3 minutes or until starting to soften. Add the red peppers and cook for 2 to 3 minutes, until hot.
• Add the broth (if you like a thicker sauce only add 1 cup broth, for a thinner sauce add 2 cups broth), salt and pepper and stir until heated. Splash in the cream.
• Remove the skillet from the heat. Carefully transfer the contents of the skillet to a food processor or blender. Place on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers). You can serve the sauce right away or cool it and bag it up.
• When ready to cook, heat a grill pan over medium-high heat and grill the chicken until cooked through, about 4 minutes a side.
• Heat up the red pepper sauce in a pan. Serve everyone a piece of chicken, spoon some sauce over each piece, and garnish with Parmesan shavings and a sprinkling of parsley. Serve with roasted vegetables alongside.

CHEESY SOUTHWEST CHICKEN STUFFED RED PEPPERS

Steps:

• Heat oven to 400°F. Spray 8-inch square (2-quart) baking dish with cooking spray; spread salsa in baking dish.
• Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up straight.
• In 12-inch nonstick skillet, heat oil over medium heat. Add onion, poblano chile and serrano chile. Cook 6 to 8 minutes, stirring occasionally, until vegetables are softened. Stir in taco seasoning mix, tomatoes, broth and salt. Heat to simmering. Stir in rice; remove from heat. Let stand 2 minutes to allow rice to absorb most of the moisture. Add chicken and cheese.
• Stuff peppers with chicken and rice mixture. Stand peppers upright in baking dish.
• Cover tightly with foil. Bake 20 minutes. Uncover; sprinkle tops of peppers generously with crushed tortilla chips. Bake uncovered 15 to 20 minutes longer or until peppers are tender and tops are lightly browned. Let stand 10 minutes before serving. Serve with sour cream.

RED BELL PEPPER STUFFED CHICKEN WITH WHITE CREAM SAUCE

Steps:

• 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.

CHICKEN WILD RICE STUFFED RED PEPPERS

Steps:

• Bring chicken broth to a boil in a saucepan; add wild rice. Reduce heat to medium-low, cover, and simmer until the rice is tender, 55 minutes. Remove from heat and cool for 5 minutes.
• Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
• Mix mushroom soup, chicken, carrot, onion, and red pepper flakes in a bowl; fold in wild rice.
• Arrange red bell pepper halves in the prepared casserole dish. Fill each half with chicken-rice filling. Cover casserole dish loosely with aluminum foil.
• Bake in the preheated oven until filling is heated through and bubbling, about 45 minutes.

RED BELL PEPPER CREAM SAUCE

Steps:

• Char peppers over flame or in broiler until blackened on all sides. Enclose in paper bag. Let stand 10 minutes. Peel, seed and coarsely chop peppers. Transfer to processor. Add pine nuts, Parmesan, olive oil and garlic and process until peppers are finely chopped. Transfer mixture to large bowl. Stir in whipping cream. Season with salt and pepper. (Sauce can be prepared 6 hours ahead. Cover and refrigerate.)

PECAN CRUSTED STUFFED CHICKEN WITH ROASTED RED BELL PEPPER SAUCE

Steps:

• Cut the red bell peppers in half and seed them.
• Spray the skins with cooking spray and broil them (skin side up) until the skin is dark brown/black and bubbly.
• Remove peppers and put them in a brown paper bag (fold up edges of bag).
• Preheat the oven to 350 degrees and spray a cookie sheet with cooking spray.
• Make sure your chicken breasts are pounded out or slit in half for stuffing.
• Layer the mushrooms, crabmeat, cheese and green onions in the chicken and skewer them closed. (I use wooden skewers - you can also use toothpicks, but remember to take them out! I almost choked someone once!).
• Melt the butter and coat the stuffed chicken breasts in it.
• Roll the chicken breasts in the chopped pecans.
• Cook at 350 for 30 minutes.
• While the chicken is cooking, peel the skin from the peppers.
• Blend peppers and sour cream until smooth.
• Add salt to taste.
• Serve chicken breasts with red bell pepper sauce as a topping or under chicken for a garnish.

CHICKEN WITH RED BELL PEPPERS

Steps:

• Melt butter with oil in heavy large skillet over medium-high heat. Add peppers and garlic and sauté until pepper are tender, about 10 minutes. Using slotted spoon, transfer peppers to bowl.
• Season chicken with salt and pepper. Sprinkle flour over chicken to coat evenly. Add chicken to skillet and sauté until light brown, about 3 minutes per side. Transfer chicken to plate. Return peppers to skillet; add broth and wine. Increase heat to high. Boil until liquid thickens to sauce consistency, scraping up browned bits, about 5 minutes. Return chicken and any juices to skillet. Cook until chicken is cooked through, about 3 minutes. Season with salt and pepper. Transfer chicken and peppers to platter. Sprinkle with parsley.

CREAMY SPINACH-STUFFED CHICKEN WITH ROASTED RED PEPPER FETTUCCINE RECIPE BY TASTY

Steps:

• In a medium bowl, mix together the spinach, mozzarella, and 1 clove minced garlic. Season with salt and pepper. Set aside.
• Place a chicken thigh between 2 sheets of plastic wrap and pound with a meat mallet, rolling pin, or heavy pan until about ¼ inch (6 mm) thick. Season on both sides with salt and pepper and repeat with remaining thighs.
• On a clean sheet of plastic wrap, lay 2 slices of prosciutto vertically, overlapping slightly. Lay a chicken thigh on top. Spread a quarter of the spinach filling evenly over the chicken. Starting from the bottom, tightly roll up. Wrap the chicken roll tightly in plastic wrap to secure. Repeat with the remaining ingredients. Chill in the refrigerator for 30-60 minutes, until firm.
• Meanwhile, turn the broiler to high.
• Cut the bell pepper in half and remove the seeds and membranes. Place cut-side down on a prepared baking sheet.
• Broil until the pepper starts to char and turn black, 2-3 minutes. Transfer to a bowl, cover with plastic wrap, and let sit for 5 minutes to soften. Use a paper towel to gently rub off the charred bits and skin, then roughly chop. Set aside.
• Turn the oven temperature to 400°F (200°C).
• Heat the olive oil in a large skillet over medium-high heat. Add the chicken rolls and cook for 2-3 minutes per side, until the prosciutto is evenly browned, securing with toothpicks if needed. Transfer the chicken rolls to a baking sheet.
• Bake the chicken rolls for 15-20 minutes, until the internal temperature reaches 165°F (75°C). Remove from the oven and let rest for 5 minutes.
• Bring a large pot of salted water to a boil. Add the fettucine and cook according to the package directions until al dente. Reserve 1 cup (240 ml) of pasta water, then drain and set aside until ready to serve.
• Heat the skillet used to cook the chicken over medium-low heat. Add the roasted red pepper and remaining 2 cloves minced garlic and cook until fragrant, 1-2 minutes.
• Add the lemon juice and stir to scrape up any browned bits from the bottom of the pan. Add the chicken stock and bring to boil.
• Transfer the red pepper mixture to a high-speed blender and blend until smooth.
• Pour the sauce back into the pan and bring to a boil over medium heat. Reduce the heat to medium-low and simmer until reduced by about half, about 5 minutes.
• Whisk in the cold butter, 1 tablespoon at a time, until the sauce is emulsified. Season with salt and pepper to taste.
• Add the cooked fettuccine to the sauce and toss to coat, adding some of the reserved pasta water as needed to loosen the sauce.
• Thinly slice the chicken rolls.
• Divide the fettuccine between serving plates, top with the chicken, and garnish with parsley and pepper.
• Enjoy!