Ricotta-Stuffed Chicken Breast with Roasted Red Bell Pepper Sauce

From The Wine Lover’s Cookbook by Sid Goldstein

My picture does not do this dish justice.  This is one of my favorite chicken recipes. The thyme added to the ricotta cheese stuffing makes this dish rustic while the roasted red peppers bring sweetness to the dish. This recipe is super easy to make and will not disappoint. It pairs with a Sauvignon/Fume Blanc or Pinot Noir. If you decide to serve Pinot Noir substitute the dry sherry in the sauce with a red wine (Pinot Noir).

Sauce:

1 ½ tablespoon of olive oil

2 teaspoons of chopped garlic

1 cup of roasted red bell peppers (chopped)

½ cup of dry sherry

¼ cup of chicken stock

1 tablespoon of tomato paste

1 teaspoon chopped fresh oregano or ½ teaspoon dried

1 teaspoon chopped fresh basil

Kosher salt and red pepper flakes

Chicken:

4 large chicken breast halves

Kosher salt and red pepper flakes

2 cups of ricotta cheese

6 tablespoons of shopped sun-dried tomatoes (packed in oil)

2 tablespoons chopped fresh basil

2 tablespoons chopped fresh thyme

1 tablespoon chopped shallots

1 tablespoon minced chives

1 tablespoon of flour

2 tablespoons butter or olive oil

To make the sauce, heat the olive oil in a saucepan. Add the chopped roasted red bell peppers and garlic. Sauté the sauce for 3-4 minutes. Add the sherry, stock, tomato paste, oregano and basil. Increase the heat to a simmer and then reduce the sauce slightly for 4-5 minutes. Blend the sauce using a hand blender or food processor. Move sauce back to the saucepan and keep warm on low.

Clean the chicken and pat dry. Carefully cut horizontally a deep pocket in the center of the chicken breast. Salt and pepper the chicken.

In a medium sized bowl, combine thoroughly the ricotta, sun-dried tomatoes, basil, thyme, shallots and chives. Stuff each chicken breast pocket with the ricotta mixture. Dust each chicken breast with flour.

Pre-heat oven to 375 degrees. In an oven proof sauté pan melt butter or olive oil over medium heat. Sauté the chicken breasts for 3-4 minutes per side until lightly browned. Transfer the pan to the oven and roast for 15 minutes.

To plate, spoon sauce on the plate. Place chicken breast on the plate and spoon additional sauce on the chicken. Dust with parmesan cheese. This dish can be served with a side of simple pasta, garlic, basil and olive oil or with the vegetable of your choice.