MINNESOTA CHICKEN

MINNESOTA CHICKEN image

Categories Chicken

Yield 6

Number Of Ingredients 18

6 Chicken Breasts
1 cup wild rice
1 cup long grain white rice
1 cup ricotta cheese
½ cup parmesan cheese
3 garlic cloves, diced
1 teaspoon. parsley, diced
1 teaspoon. rosemary, diced
4 stems green onion, diced
1 tbsp. shallots, diced
1 stick of butter
Olive oil
Whipping Cream
Roasted Red Peppers, drained and sliced into thin strips.
1 cup Chardonnay Wine
2 cups Chicken Broth
½ cup whipping cream
*Rue, 2tblspns melted butter mixed with 3tblspns of flower, until it makes a paste.

Steps:

Trim and pound out chicken into square pieces (easier to roll up). Mix together in mixing bowl wild rice, white rice, ricotta cheese, parmesan cheese, parsley, and rosemary. Spread mix onto chicken, leaving room along the edge of chicken to roll together. Place toothpicks in chicken to hold it together. On high, melt 4 tbsps of butter with 4 tbsps of olive oil. Brown each piece of chicken in pan. Place chicken in oven on 425 deg. Cook for 20-25 min, making sure chicken is cooked. Sauce, in pan used to cook chicken, pour oil/grease from the pan, keeping any bits left over from siring chicken. Heat up pan, you want it hot to cook of alcohol from Chardonnay. Add Chardonnay and let alcohol burn off. Add chicken broth, green onions, shallots, garlic, and parsley. Reduce and thicken with *rue if needed. Season with salt/pepper for taste. Once sauce has thickened add whipping cream and red peppers. Remove chicken from oven, using a serrated knife slice chicken into strips. Arrange on plate pouring sauce over chicken and serve.