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1.
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Position a rack in the top third of the oven and preheat to 350 F.
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2.
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Lightly butter a 10 by 15 inch baking sheet.
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Using a flat meat pounder or possibly a rolling pin, lb.
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each chicken breast between two sheets of moistened waxed paper to an even thickness of about 1/2 inch.
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3.
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Divide cheese proportionately among breasts, placing in center.
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4.
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Mix in sides of breasts, then roll up into thick cylinders.
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5.
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Place breasts in the prepared pan.
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Brush with oil, then pour wine over breasts.
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6.
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Season with salt and pepper.
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7.
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Bake, basting occasionally with wine, till breasts are cooked through (a meat thermometer inserted into the center of a breast will read 165 F.), about 35 min.
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Cold completely.
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(The breasts can be prepared up to 1 day ahead, cooled, covered and refrigerated.)
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8.
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Meanwhile, make the sweet red pepper sauce.
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In a medium saucepan, bring red peppers, cream and stock to a simmer over medium heat.
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Cover and cook till peppers are tender, about 15 min.
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Uncover and cook till liquid is reduced to about 1/2 c., 10 to 15 min.
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9.
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Transfer to a food processor fitted with the metal blade (or possibly in batches to a blender) and process till smooth.
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Season with salt and warm pepper sauce to taste.
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10.
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Transfer to a medium bowl and cold completely.
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Cover and chill till chilled, at least 2 hrs (the sauce can be prepared up to 2 days ahead, cooled, covered and refrigerated.)
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11.
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Using a sharp, thin-bladed knife, cut breats diagonally into 3/4-inch thick slices.
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Arrange slices, slightly overlapping, on a platter.
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(Roulades can be sliced and arranged up to 4 hrs ahead.
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Cover platter tightly with plastic wrap and chill.)
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Spoon a dollop of red pepper sauce onto each breast and serve chilled.
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Notes: Boursin Stuffed Chicken Breasts with Sweet Red Pepper Sauce
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(Yields 2 c., serves 6 as a side dish)
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Services.
