Red bell pepper, scallion and carrot are sautéed briefly, then mixed with cream cheese to form a bright, speckled sauce that bakes right on the chicken -- simple and delicious.
A crisp and fruity white will cut through the rich cheese and pair well with the acidity of the bell pepper and scallion. A kabinett riesling from the Mosel-Saar-Ruwer region of Germany or, if you can find it, a riesling from the Finger Lakes in New York is a good possibility.
- 1 tablespoon cooking oil
- 1 red bell pepper, chopped
- 2 scallions including green tops, chopped
- 1 carrot, grated
- 8 ounces cream cheese, at room temperature
- 1 teaspoon salt, divided
- 1/2 teaspoon fresh-ground black pepper, divided
- 4 bone-in chicken breasts (about 2 1/4 pounds in all), skin removed
Heat the oven to 425 degrees F.
In a medium frying pan, heat the oil over moderate heat. Add the bell pepper and cook, stirring occasionally, until starting to soften, about 3 minutes. Add the scallions and carrot and cook 2 minutes longer. Mix the vegetables with the cream cheese, 3/4 teaspoon of the salt, and 1/4 teaspoon of the black pepper.
Sprinkle the chicken breasts with the remaining 1/4 teaspoons of salt and pepper. Put the breasts in a roasting pan and spread them with the vegetable cream cheese. Bake the chicken until just done, 20 to 25 minutes.
The rich topping on the chicken leaves one wanting a simply prepared vegetable, such as steamed broccoli, asparagus or green beans.
Chicken Breasts with Boursin-Cheese Sauce
Substitute a 5 1/2-ounce package of plain or garlic-and-herb-flavored Boursin cheese for the cream cheese.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
527 calories; 26g total fat; 210mg cholesterol; 923mg sodium; 6g carbohydrates; 1g fiber; 64g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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