Sunday, February 22, 2015

Cheesy Stuffed Chicken with Roasted Red Pepper Sauce & Veggie Bundles

A good friend sent me a link to the Food Network Chopped at Home Challenge. I love the show so I decided to give it a try. The basket of ingredients included Sargento® Chef Blends ™ 6 Cheese Italian, boneless skinless chicken breasts, red bell pepper, and Greek yogurt.
After some deliberation, here is what I came up with .......

Cheesy Stuffed Chicken with Roasted Red Pepper Sauce & Veggie Bundles

For the chicken:
4 boneless, skinless chicken breasts, trimmed of excess fat
1/2 cup Sargento® Chef Blends ™ 6 Cheese Italian
1 oz. prosciutto, chopped
2 garlic cloves, grated
4 Tbsp basil, chopped
Freshly Ground Pepper
1 cup rice flour
2 eggs, lightly beaten
1 cup dried Italian seasoned bread crumbs
Cooking spray

For the sauce:
2 roasted red bell peppers
3 oz Greek yogurt
1 1/2 tsp fresh basil, chopped
1 1/2 tsp fresh parsley, chopped
Kosher salt and freshly ground black pepper to taste

For veggie bundles
24 stalks asparagus, trimmed
1-2 red bell peppers cut into thin strips
4 leeks, top green part only
2 Tbsp butter
1 Tbsp fresh dill, snipped

Preheat the oven to 350F. 
To make the chicken, cut a slit into the side of each chicken breast to make a pocket. Set aside.
In a small bowl, make the filling by combining the cheese, prosciutto, garlic, and basil. Mix thoroughly. Stuff each chicken breast with one fourth of the filling.  To make sure the pocket stays closed which baking, secure with a few toothpicks.
Set up a dredging station with the rice flour, beaten eggs and bread crumbs in separate bowls.
Dip a chicken breast into the flour, then egg, then breadcrumbs, again in the flour, egg then bread crumbs. Place chicken on a rack in baking sheet that has been coated with cooking spray. Spray the chicken lightly with cooking spray. 
Cook the chicken 20-25 minutes depending on the size of the breasts. Increase the temperature of the oven to 450F and cook for an additional 5 minutes to crisp the coating.

Meanwhile, make the roasted red pepper sauce by pureeing the roasted red peppers in a food processor. Put the puree in a small sauce pan. Add the remaining ingredients and heat through.

To make the veggie bundles, bring a small pot of water to a boil. Blanch the asparagus in the boil water for about 3 minutes or until tender crisp. Remove from the water with a slotted spoon to an ice bath to stop the cooking. Blanch the red pepper strips in the same pot of water for about 1 minute or until tender crisp. Remove to ice bath. Blanch the leek top in the water for a bout 30 seconds or until limp Remove to the ice bath.
Remove the vegetables from the ice path and pat dry with a paper towel. Arrange 4 pepper strips on top of 4 asparagus stalks then top with 2 asparagus stalks and 2 pepper strips. Tie the bundle together with the leek top. repeat to make 4 bundles.
In a skillet melt the butter over low heat. Add the dill and mix until just fragrant. Add the bundles to the dill butter, turn to coat. Cover the pan to keep warm until ready to serve.

To serve, remove the toothpicks from the chicken breasts. Arrange the chicken breast over the sauce with the veggie bundles alongside.

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