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Date Posted: 19:10:27 06/15/06 Thu
Author: pep
Author Host/IP: 24-116-81-223.cpe.cableone.net / 24.116.81.223
Subject: Minnesota Chicken

Minnesota Chicken

1 cup hot cooked wild rice (1/2 cup uncooked)
1 cup ricotta cheese
1/3 cup finely shredded Parmesan cheese
1/3 cup bottled minced roasted garlic or 2 tablespoons minced garlic
(about 12 cloves)
1 teaspoon snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1/2 teaspoon snipped fresh parsley (optional)
Salt and pepper
6 skinless, boneless chicken breast halves (about 1 1/2 pounds total)
2 tablespoons butter
1 recipe Red Pepper Sauce
Fresh chives (optional)


Directions
1. For stuffing, in a medium bowl stir together the wild rice, ricotta
cheese, Parmesan cheese, roasted garlic, rosemary, and, if desired,
parsley. Season to taste with salt and pepper. Set aside.


2. Place each chicken piece between 2 pieces of plastic wrap. Pound
lightly with the flat side of a meat mallet into a rectangle about 1/8
inch thick. Remove plastic wrap. Spoon about 1/3 cup of the stuffing
into the center of each chicken piece. Fold in bottom and sides; roll
up. Secure with wooden toothpicks.


3. In a large skillet cook chicken on all sides in hot butter over
medium heat until brown. Transfer chicken to a 2-quart rectangular
baking dish. Set aside the skillet for sauce.


4. Bake chicken in a 350F oven for 30 to 35 minutes or until chicken is
no longer pink. Discard toothpicks.


5. Meanwhile, prepare the Red Pepper Sauce. To serve, cut each chicken
roll into slices. If desired, garnish with fresh chives. Spoon the sauce
over chicken. Makes 6 servings.


Red Pepper Sauce: In the reserved skillet combine 1/4 cup chicken broth
and 2 tablespoons wine or chicken broth. Cook about 2 minutes or until
reduced by half, stirring to loosen browned bits. Stir in 2 tablespoons
chopped green onion, 1 tablespoon minced shallot or green onion, 1 1/2
teaspoons snipped fresh parsley, and 1 clove garlic, minced. Cook for 1
minute. Stir in 1 cup whipping cream. Bring to boiling; reduce heat to
medium. Cook for 3 to 4 minutes or until slightly thickened, stirring
occasionally. Stir in one 12-ounce jar roasted red sweet peppers,
drained and cut into strips, and 4 teaspoons snipped fresh chives.


Note: You can buy the minced roasted garlic and the roasted red sweet
peppers in jars in some supermarkets or specialty shops. To roast your
own sweet pepper, cut 1 medium red sweet pepper in half. Remove and
discard stem, seeds, and membranes. Cut each pepper half in half again.
Place pepper pieces, cut sides down, on a foil-lined baking sheet. Bake
in a 425F oven for 20 to 25 minutes or until the pepper skin blisters.
Remove pepper pieces from baking sheet; wrap in foil. Let stand for 30
minutes. Remove and discard skin from pepper pieces; cut into strips.

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