Red Bell Pepper Stuffed Chicken With White Cream Sa

Name: Red Bell Pepper Stuffed Chicken With White Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
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.
2
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.
3
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.
4
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.
5
Remove to plate and remove strings.
6
Add the remaining oil to pan, and cook the garlic and shallots until softened.
7
Stir in wine and boil for 3 minutes.
8
Stir in whipping cream. Season with salt and pepper. Simmer for 5 minutes or until thickened enough to coat the back of a spoon.
9
Return chicken to the pan, turn the chicken to coat while reheating.
10
Remove the chicken to individual plates. Spoon the white cream sauce over the chicken and garnish with fresh juliened basil.

707

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 12 ingredients. The key ingredients include: 4 boneless skinless chicken breasts, salt and pepper, 2 tablespoons olive oil, 1 garlic clove, finely chopped, and more.

Yes, Red Bell Pepper Stuffed Chicken With White Cream 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!

Red Bell Pepper Stuffed Chicken With White Cream Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions