pat's Recipe

Minnesota Chicken

Category: Poultry

1 cup hot cooked wild rice
(1/2 cup uncooked)
1 cup ricotta cheese
1/3 cup shredded Parmesan cheese
1/3 cup bottled minced roasted garlic or
2 Tbsp minced garlic
1 tsp snipped fresh rosemary or 1/2 tsp
dried rosemary, crushed
1/2 tsp snipped fresh parsley (optional)
salt and pepper
6 skinless, boneless chicken breast halves
(1 1/2 lbs)
2 Tbsp butter
red pepper sauce (recipe follows)
fresh chives (optional)

For stuffing: In a medium bowl, stir together the wild rice, the ricotta cheese, the Parmesan cheese, the roasted garlic, rosemary, parsley, salt and pepper; set aside.
For chicken: Place each chicken breasts half between 2 pieces of plastic wrap. Pound lightly into a rectangle about 1/8-in thick. Remove the plastic wrap. Spoon about 1/3 cup of stuffing mixture into the center of each chicken piece. Fold in bottom and sides; roll up. Secure with wooden toothpicks.
In a medium skillet, brown chicken on all sides in butter over medium heat. Set aside skillet for sauce. Place the browned chicken in a 11x7x1 1/2-in (2 qt rectangular) baking dish.
Bake in a 350 degree oven, uncovered, for 30-35 minutes or till chicken no longer i s pink. Discard toothpicks.
Meanwhile, prepare the red pepper sauce. To serve, cut each chicken roll into slices and garnish with fresh chives, if you like. Spoon sauce over the chicken.

Makes 6 servings

Red Pepper Sauce:
In the reserved skillet, combine 1/4 cup chicken broth and 2 Tbsp wine or. Cook, about 2 minutes, or till reduced by half, stirring to loosen browned bits. Stir in 2 Tbsp minced shallot or green onion, 1 clove minced garlic and 1 1/2 tsps snipped fresh parsley. Cook for 1 minute. Stir in 1 cup whipping cream. Bring to boiling, Cook over medium heat for 3 to 4 minutes or till slightly thickened, stirring occasionally. Stir in a 12 ounce jar of roasted red peppers, drained and cut into strips, and 4 Tsp snipped fresh chives.