This idea came to me while eating lunch with a friend; the only bell pepper she'll eat is the yellow because they taste the best. I roasted a few in the oven and their flavor was fabulous; definitely different from the traditional roasted red variety. I paired some of my other favorites, shrimp and asparagus, with the peppers and voila ~ the fabulous dish you see below. The pepper and basil cream is the perfect compliment. Rich in color and flavor. Most definitely a hit!
 |
"The light roasted pepper sauce compliments the fabulous filling
of asparagus, shrimp and roasted pepper!" |
INGREDIENTS:
4
boneless, skinless chicken breasts
Salt
and pepper to taste
2
large orange or red bell peppers, roasted and skins removed
12
asparagus spears, fibrous ends trimmed
12
bay shrimp
1
egg, scrambled
4-6
tbsp. bread crumbs (I prefer Panko;for gluten free skip this step)
4
tbsp. Parmesan cheese, shredded
See
below for Roasted Pepper and Basil Cream Sauce
NOTE:
Roast pepper for chicken filling and sauce at the same time
PREPARATION:
Preheat
oven to broil
Reduce
to 350 degrees F
1.
Slice
each pepper in half, remove seeds and core, and place on baking sheet skin side
up. Broil in oven until skin is
blackened and the peppers soften.
2.
Remove
peppers and place in plastic bag. Let
sit for 30 minutes; this will make removing the skin much easier.
3.
Place
each chicken breast on a cutting board and butterfly it. (Slice across as you would slice a hamburger
roll being sure to stop 1/3” from the side).
4.
Lay
each breast open, lightly salt and pepper, then place 1 pepper halve on the
breast.
5.
Lay
3 asparagus spears horizontally in the middle of the pepper.
6.
Lay
3 bay shrimp over the asparagus spears.
7.
Fold
up both sides to close over asparagus and shrimp. Use toothpicks to secure.
8.
Place
breasts seam side down in a glass baking dish that has been sprayed with
non-stick cooking spray.
9.
Brush
each breast with egg.
10.
Sprinkle
each breast with bread crumbs and sprinkle with Parmesan cheese.
11.
Bake
for 25-30 minutes in 350 degree oven.
12.
For
a great presentation, place on cutting board, remove toothpicks, carefully
slice into 1” strips and place on plate.
13.
Pour
sauce on place, place chicken on sauce and then spoon additional sauce over
chicken.
14.
Serve
and enjoy!
Roasted
Pepper and Basil Cream Sauce
INGREDIENTS:
2
red or orange bell pepper, roasted
2
garlic clove, finely diced
1/3
cup fresh basil
2
cup heavy cream
1/4
cup Parmesan cheese, shredded
PREPARATION:
Preheat
oven to broil
1.
Slice
each pepper in half, remove seeds and core, and place on baking sheet skin side
up. Broil in oven until skin is
blackened and the peppers soften.
2.
Remove
peppers and place in plastic bag. Let
sit for 30 minutes; this will make removing the skin much easier.
3.
Puree
the pepper, garlic, basil and cream in a blender.
4.
Spoon
mixture into a small saucepan and bring to a low boil.
5.
Add Parmesan cheese, reduce heat, and stir.
Cook for 3-4 minutes to melt the cheese and combine flavors.
6.
Pour
over chicken, fish, or pasta.
7.
Serve
and enjoy!
