CULINARY CONTESSA
RHONDA FORD
Chicken breasts
Filling:
1 block of cream cheese
8 oz. Ricotta cheese
Capers
Grated Parmesan cheese
Prosciutto
2 Tbsp. Tarragon
Olive oil
White wine
Mix cream cheese, ricotta cheese and tarragon. Butterfly chicken breasts. Spread cheese mixture on one side. Sprinkle with capers, cut up prosciutto and grated parmesan cheese. Close chicken and coat with olive oil, salt and pepper, and white wine. Bake at 350 degrees for 30 minutes. While chicken is baking, make red pepper sauce.
Red Pepper Sauce:
1 small jar roasted red peppers
1 cup heavy cream
1/8 cup sugar
Puree red peppers and add 1 cup heavy cream and 1/8 cup sugar. Transfer to a saucepan and simmer while chicken cooks. Pour over chicken breasts.
