Chicken Medaillons With Pepper Sauce Recipe

Name: Chicken Medaillons With Pepper Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups chopped sweet red pepper; 1 1/3 cups peeled, diced round red potato; 2/3 cup Chablis or other dry white wine; 2/3 cup canned no-salt-added chicken broth, undiluted; 1/8 teaspoon salt; 8 (4-ounce) skinned, boned chicken breast halves; 3/4 cup light ricotta cheese; 1/4 cup light process cream cheese product; 2 tablespoons minced fresh basil; 2 tablespoons minced fresh oregano; 2 tablespoons minced fresh parsley; 1 teaspoon minced garlic; 1/2 teaspoon pepper; 1/4 teaspoon salt; 1/2 teaspoon salt-free lemon-pepper seasoning; Vegetable cooking spray

Servings: persons

2 cups chopped sweet red pepper
1 1/3 cups peeled, diced round red potato
2/3 cup Chablis or other dry white wine
2/3 cup canned no-salt-added chicken broth, undiluted
1/8 teaspoon salt
8 (4-ounce) skinned, boned chicken breast halves
3/4 cup light ricotta cheese
1/4 cup light process cream cheese product
2 tablespoons minced fresh basil
2 tablespoons minced fresh oregano
2 tablespoons minced fresh parsley
1 teaspoon minced garlic
1/2 teaspoon pepper
1/4 teaspoon salt
1/2 teaspoon salt-free lemon-pepper seasoning
Vegetable cooking spray

1
Combine first 5 ingredients in a medium saucepan; stir well. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until pepper and potato are tender. Transfer mixture to container of an electric blender; cover and process until smooth. Pour mixture through a wire-mesh strainer into a bowl.
2
Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness.
3
Combine ricotta cheese and next 7 ingredients in a bowl; stir well. Spread cheese mixture evenly over chicken. Roll up jellyroll fashion, starting with short end, tucking ends under. Secure chicken rolls with wooden picks; sprinkle with lemon-pepper seasoning. Place chicken rolls on a baking sheet coated with cooking spray. Bake at 375u00b0 for 35 minutes or until lightly browned. Remove wooden picks, and cut chicken rolls into 1/2-inch slices. Spoon pepper sauce evenly onto individual serving plates. Arrange chicken, cut side down, on sauce.

651

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 cups chopped sweet red pepper, 1 1/3 cups peeled, diced round red potato, 2/3 cup Chablis or other dry white wine, 2/3 cup canned no-salt-added chicken broth, undiluted, and more.

Yes, Chicken Medaillons With Pepper Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Medaillons With Pepper Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions