| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Chicken Breast And Goat Cheese In Grape Leaves With Bell Pepper Sauce

4 boneless, skinless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 ounces fresh goat cheese*
4 fresh basil leaves
4 fresh sage leaves
8 or 12 grape leaves in brine
1 garlic clove
1 sprig rosemary
Bell Pepper Sauce (recipe follows)

1. Sprinkle chicken breast with salt and pepper. Divide cheese into 4 portions and spread on top of each piece of chicken. Place 1 basil leaf and 1 sage leaf on each; wrap chicken with 2 or 3 grape leaves.
2. In large saucepan with steaming rack, place about 1 inch of water; add garlic and rosemary and bring to a boil.
3. Arrange chicken on steaming rack, cover and cook on high heat for about 20 minutes, making sure that the water doesn't completely evaporate.
4. Place chicken on serving plate and pour sauce around it. Serve with mashed potatoes or rice, if desired.

Makes 4 servings.

Bell Pepper Sauce: Slice two green bell peppers and 1/4 small onion; put through a juicer. In small saucepan, place pepper-onion juice, 3 tablespoons olive oil, 1 teaspoon salt and 1/8 teaspoon pepper; bring just to a boil.

* Ricotta or cream cheese mixed with Parmesan may be substituted.

Recipe provided courtesy of the National Chicken Council. Used with permission.

||| Save this Recipe on Delicious |||