Ricotta Stuffed Chicken Breast with Roasted Red Bell Pepper Sauce

On a recent trip to Healdsburg, a quaint little town in Sonoma wine country, we picked up a lovely book called The Wine Lover’s Cookbook, and it really has turned out to be a perfect cookbook for us with all the wonderful recipes each paired with a recommended wine and an alternative wine.

One of the first recipes we tried was this fantastic stuffed chicken that was served over a spinach fettuccine (the original recipe calls for linguine but we liked the colors of the spinach.)

This one’s recommended wine was a Sauvignon Blanc, the backup wine is a Pinot Noir.  And as the book notes, if you choose to pair it with the Pinot Noir, replace the sherry in the ingredients with red wine.

Sauce

• 1 1/2 tbsp olive oil
• 2 tsp chopped garlic
• 1 cup chopped, roasted bell peppers
• 1/2 cup of dry sherry (or red wine)
• 1/4 cup chicken stock
• 1 tbsp tomato paste
• 1 tsp of chopped fresh oregano (1/2 tsp dried oregano)
• 1 tsp chopped fresh basil
• Kosher salt and red pepper flakes

Chicken and Noodles

• 4 large chicken boneless chicken breast
• 2 cups ricotta cheese
• Kosher salt and red pepper flakes
• 6 tbsp sun dried tomatoes packed in oil
• 2 tbsp chopped fresh basil
• 2 tbsp chopped fresh thyme
• 1 tbsp chopped shallots
• 1 tbsp minced chives
• 1 tbsp flour
• 2 tbsp butter
• 1 lb linguine (or fresh spinach fettucine)

Directions

1. To make sauce, in a large pan or skillet, heat the olive oil over medium heat.  Then add garlic and the roasted red peppers and saute for 3-4 minutes. Then, add the sherry, chicken stock, tomato paste, oregano and basil.
2. Increase the heat to a simmer and reduce the mixture slightly for 4-5 minutes.
3. Transfer to a food processor or blender and process until well combined.
4. Preheat the oven to 375 degrees.
5. Rinse the chicken breasts and pat dry.  With a sharp knife carefully cut a deep incision into each breast.  Sprinkle with the salt and red pepper flakes.
6. In a mixing bowl, combine the ricotta, the sun dried tomatoes, the basil, the thyme, the shallots, and chives and mix thoroughly.
7. Using your fingers, stuff the ricotta mixture inside the chicken, equally into each breast.  Dust with flour.
8. In a large, oven-proof skillet, melt the butter over medium heat.  Sauté the chicken breasts for 3-4 minutes on each side until lightly browned.
9. Transfer to the oven and roast for 15-18 minutes.
10. In the meantime, cook the pasta noodles to package directions.
11. When the chicken is done, plate the noodles, add the chicken, and then spoon the hot sauce on top.  Garnish with chopped chives.

From The Wine Lover’s Cookbook