Gourmet Herb and Cream Cheese-Stuffed Chicken with Roasted Red Pepper Coulis
Indulge in the exquisite flavors of our Gourmet Herb and Cream Cheese-Stuffed Chicken, delicately infused with fresh tarragon and served with a luxurious roasted red pepper coulis. This dish perfectly balances the richness of the cream cheese filling with the vibrant sweetness of charred red bell peppers, creating a meal that's as visually stunning as it is delicious. Perfect for family dinners or special occasions, this recipe is sure to impress your guests and leave them asking for seconds.
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
Red bell peppers
2 large (Charred, peeled, and seeded.)
Whipping cream
1/2 cup (Fresh.)
Low sodium chicken broth
1/4 cup (Canned.)
Cream cheese
4 ounces (Room temperature.)
Fresh tarragon
1 tablespoon (Chopped.)
Boneless skinless chicken breast halves
4 pieces (Pounded flat.)
Olive oil
1 tablespoon (For sautéing.)
Dry white wine
1/2 cup (For deglazing.)
Instructions
1
To prepare the sauce, char the red bell peppers over a gas flame or in a broiler until they are blackened on all sides. Once charred, place them in a paper bag and let them stand for 10 minutes. After steaming, carefully peel and seed the peppers, then transfer them to a food processor. Puree until smooth.
2
In a heavy small saucepan, combine the pepper puree with the whipping cream and low-sodium chicken broth. Bring to a boil, then reduce the heat and simmer until the mixture reduces to approximately 1 cup, about 4 minutes. Season with salt and pepper to taste. This sauce can be prepared a day in advance; simply cover and refrigerate until ready to use.
3
Preheat the oven to 350°F (175°C). In a small bowl, mix the room temperature cream cheese with the chopped fresh tarragon, seasoning the mixture to taste with salt and pepper.
4
Place the chicken breasts between sheets of plastic wrap and gently pound them to a uniform thickness of about 1/4 inch. Spread about 2 tablespoons of the herb cream cheese mixture over each chicken breast, leaving a 1/2-inch border around the edges. Starting from one end, carefully roll up each breast tightly and secure the seam and ends with toothpicks. Season the rolled chicken with salt and pepper.
5
Heat the olive oil in a large oven-proof skillet over medium-high heat. Add the chicken rolls to the skillet and cook until they are golden brown on all sides, approximately 4 minutes. Carefully pour the white wine around the chicken.
6
Transfer the skillet to the preheated oven and bake the chicken until it is cooked through, about 10 minutes. Once done, remove the chicken from the oven and allow it to rest for a few minutes before transferring it to a cutting board. Remove the toothpicks and slice the chicken into 1-inch wide pieces.
7
To serve, bring the red pepper sauce to a gentle simmer. Spoon the vibrant sauce onto each plate and elegantly arrange the sliced chicken on top. Garnish as desired and serve warm to enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the flavor profile of the Gourmet Herb and Cream Cheese-Stuffed Chicken?
The dish features a rich herb and cream cheese filling balanced by a sweet and vibrant roasted red pepper coulis.
How do I prepare the roasted red peppers for the sauce?
Char the peppers over a gas flame or broiler until blackened, steam them in a paper bag for 10 minutes, then peel and seed them.
What is the best way to puree the red peppers?
Transfer the charred, peeled, and seeded peppers to a food processor and blend until the mixture is smooth.
What ingredients are used in the red pepper coulis?
The sauce is made from pureed red bell peppers, whipping cream, and low-sodium chicken broth.
How long should I simmer the red pepper sauce?
Simmer the mixture for about 4 minutes until it reduces to approximately 1 cup.
Can the roasted red pepper sauce be made in advance?
Yes, you can prepare the sauce one day ahead and keep it covered in the refrigerator.
What temperature should the oven be set to?
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
What type of cheese is used for the stuffing?
The recipe calls for four ounces of room temperature cream cheese.
Which fresh herb is mixed with the cream cheese?
Fresh tarragon is chopped and mixed into the cream cheese filling.
How thin should I pound the chicken breasts?
Pound the chicken breasts between sheets of plastic wrap to a uniform thickness of about 1/4 inch.
How much filling should I use for each chicken breast?
Spread approximately 2 tablespoons of the herb cream cheese mixture onto each chicken breast.
How do I prevent the filling from leaking out?
Leave a 1/2-inch border around the edges when spreading the cheese and secure the rolls with toothpicks.
What type of chicken is required for this recipe?
The recipe uses 4 boneless skinless chicken breast halves.
What oil is used for searing the chicken?
One tablespoon of olive oil is used for sauteing the chicken rolls.
How long should I cook the chicken in the skillet?
Cook the chicken rolls in the skillet for about 4 minutes until they are golden brown on all sides.
Why is white wine added to the skillet?
Dry white wine is poured around the chicken to deglaze the pan and add flavor during the baking process.
What type of wine is recommended?
The recipe specifies using 1/2 cup of dry white wine.
How long does the chicken need to bake in the oven?
Transfer the oven-proof skillet to the oven and bake for about 10 minutes until the chicken is cooked through.
What should I do after removing the chicken from the oven?
Allow the chicken to rest for a few minutes before slicing to ensure the juices stay inside.
When should I remove the toothpicks?
Remove the toothpicks after the chicken has rested, just before you begin slicing.
How should the chicken be sliced for serving?
Slice the chicken rolls into 1-inch wide pieces for an elegant presentation.
How is the dish plated?
Spoon the simmered red pepper sauce onto the plate and arrange the sliced chicken on top.
Is this recipe suitable for guests?
Yes, it is described as visually stunning and perfect for special occasions or impressive family dinners.
What type of chicken broth is used for the sauce?
The recipe recommends using low-sodium chicken broth.
What equipment is needed for searing and baking?
A large oven-proof skillet is required to transition the chicken from the stove to the oven.
How many red bell peppers are needed?
The recipe calls for 2 large red bell peppers.
Can I use heavy cream instead of whipping cream?
The recipe specifies 1/2 cup of whipping cream for the sauce texture.
How do I season the chicken and sauce?
Season both the cream cheese mixture, the sauce, and the chicken rolls with salt and pepper to taste.
What is the purpose of steaming the peppers in a paper bag?
Steaming loosens the charred skin, making the peppers much easier to peel.
How many servings does this recipe provide?
Based on the 4 chicken breast halves, this recipe typically serves 4 people.