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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)
- 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.
- In large saucepan with steaming rack, place about 1 inch of water; add garlic and rosemary and bring to a boil.
- Arrange chicken on steaming rack, cover and cook on high heat for about 20 minutes, making sure that the water doesn't completely evaporate.
- 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.
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