4 boneless, skinless chicken breasts
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
8 or 12 grape leaves in brine
6 ounces fresh goat cheese
4 fresh basil leaves
4 fresh sage leaves
1 clove garlic
1 spring rosemary
Bell Pepper Sauce:
2 green bell peppers, sliced
1/4 small onion
3 tablespoons olive oil
1 teaspoon salt
1/8 teaspoon freshly ground pepper


1. Prepare Chicken: Sprinkle chicken breast with salt and pepper. Place chicken breasts on grape leaves. 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.
2. 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.
3. Prepare Bell Pepper Sauce: In juicer, juice peppers and onion. In small saucepan, place pepper-onion juice, olive oil, salt and pepper; bring to a boil.
4. Place chicken on serving plate and pour sauce around it.

In the following recipe, ricotta or cream cheese mixed with Parmesan may be substituted for the goat cheese.

Chicken Breast & Goat Cheese in Grape Leaves with Bell Pepper Sauce
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