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    You are in: Home / Recipes / Red Bell Pepper Stuffed Chicken With White Cream Sauce Recipe
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    Red Bell Pepper Stuffed Chicken With White Cream Sauce

    Red Bell Pepper Stuffed Chicken With White Cream Sauce. Photo by Chef #1800445827

    1/2 Photos of Red Bell Pepper Stuffed Chicken With White Cream Sauce

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    Sous Chef Bentley's Note:

    This is one of our favourite recipes that we save for special occasions. Your guests will be thinking they are fine dining in your home. The sauce is very rich, I usually serve this with steamed green beans on the side.

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    Units: US | Metric

    Red Pepper Stuffing


    1. 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. 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. 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. 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. 5
      Remove to plate and remove strings.
    6. 6
      Add the remaining oil to pan, and cook the garlic and shallots until softened.
    7. 7
      Stir in wine and boil for 3 minutes.
    8. 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. 9
      Return chicken to the pan, turn the chicken to coat while reheating.
    10. 10
      Remove the chicken to individual plates. Spoon the white cream sauce over the chicken and garnish with fresh juliened basil.

    Ratings & Reviews:

    • on November 06, 2012


      I made this for PAC 2012. I thought this was pretty good, and I really liked the combination of red peppers and basil together. I did cheat and use jarred bell peppers. Trying to keep the stuffing items inside the chicken was a bit of a challenge for me. Thanks for posting this recipe!

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    • on May 17, 2007


      WOW!! Fine dining is right. Was home early on a Wed. so I decided to give this a try. Did not have string but since the chicken is opened like a book I just folded over the top piece, pressed down slightly & the cheese helped to bined it. Very rich & so delicious! My DD'S DBF told her "your mom could be a chef." I'm glad we did not wait for a special occasion to try this. Thanks Sous Chef Bentley!!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 05, 2013


      Made this recipe for my husband. He looooved it! It was difficult to keep the stuffing in, but I managed. Other than that, it was heavenly.Truly felt like something you might get in a restaurant. I did mine on a bed of sour cream and chive mashed potatoes with corn and cheesy garlic bread on the side. Yum-o!

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    Nutritional Facts for Red Bell Pepper Stuffed Chicken With White Cream Sauce

    Serving Size: 1 (206 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 549.6
    Calories from Fat 387
    Total Fat 43.0 g
    Saturated Fat 22.1 g
    Cholesterol 197.7 mg
    Sodium 175.5 mg
    Total Carbohydrate 7.9 g
    Dietary Fiber 1.2 g
    Sugars 2.8 g
    Protein 27.7 g

    The following items or measurements are not included:

    asiago cheese

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