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1
Brush chilies and bell peppers with 1 to 2 Tbsp.
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2
oil.
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3
Run under warm broiler, turning till blistered and charred all over.
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4
Place in paper or possibly plastic bag and let stand 5 - 10 min to sweat.
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5
Meanwhile, place chicken breasts between sheets of waxed paper and lb.
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6
to 1/4 inch thickness.
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7
Season with salt and pepper to taste.
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8
Set aside.
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9
Remove chilies and peppers from bag and slip or possibly rub off skins.
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10
Cut chilies in halves and peppers in quarters and remove seeds and membranes.
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11
On each chicken breast, place 1 piece chili, 1 red pepper piece and 1 yellow pepper piece.
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12
Roll up chicken to enclose peppers and tie with a string.
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13
In a large skillet, heat remaining oil.
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14
Add in chicken and cook till lightly browned on both sides.
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15
Transfer chicken to a shallow pan and roast at 400 degrees for 15 min.
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16
Add in garlic and scallions to drippings in skillet and saute/fry about 45 seconds.
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17
Add in stock and wine and bring to a boil till liquid is reduced to about 1/4 c.. Add in cream and reduce till sauce lightly coats back of a spoon.
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18
Whisk in butter, bit by bit, then stir in cilantro.
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19
Season to taste with salt and pepper.
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20
To serve, cut chicken breasts into 4 to 5 slices each.
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21
Pool some of the sauce on each of 4 dinner plates.
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22
Arrange chicken slices, cut sides up, over the sauce.
