Leek and Cheese Stuffed Chicken Breasts with Red Pepper Sauce

One thing we love is when we can make two meals out of one. And it's even better when the 2nd meal has a totally different take on the first. This meal happens to be one of those. 

Last weekend for our Gutsy Cooks Club we made Parmesan Souffle' Rolled with Greens and Leeks and Red Bell Pepper Sauce. It was a recipe that kept us on our toes but it also left us with a ton of extra Leek & Cheese stuffing and red pepper sauce. We knew both of these components were too good not to put to use in another way. 

So two nights later after a grueling Crossfit workout we came home and lightly pounded out  some chicken breasts and then stuffed with the leftover leek & cheese filling and baked them in the oven. While they baked we heated up the red pepper sauce and topped the chicken breasts with the sauce. It was a very delicious second take on our original meal. Served with a some roasted asparagus it was the perfect mid week go to meal.

RECIPE:

Leek and Cheese Stuffed Chicken Breasts with Red Pepper Sauce

2 Chicken breasts, trimmed and pounded lightly  seasoned  with Salt & Pepper

Greens and Leek Filling

3 tablespoons olive oil

2 cups chopped red onion

2 teaspoons minced garlic

1 cup thinly sliced leeks -­‐-­‐ white and tender green part

3⁄4 cup dry white wine

2 tablespoons minced tarragon and basil or 1 tablespoon each dried 1 pound baby greens -­‐-­‐ washed, stemmed and chopped

2 1⁄2 cups Gruyere cheese -­‐-­‐ coarsely grated

1 3⁄4 cups Jack or Asiago cheese -­‐-­‐ coarsely grated

salt and pepper 

Red Bell Pepper Sauce
2 tablespoons unsalted butter
1 cup yellow onion -­‐-­‐ chopped
4 cups red bell pepper -­‐-­‐ chopped (about 5 large peppers) 1 cup dry white wine
2 tablespoons tomato paste
1 cup vegetable stock
1 teaspoon chile powder
salt and pepper

Heat oven to 400 degrees. Lightly pound chicken breasts between 2 pieces of plastic wrap until thin enough to roll. Season with salt & Pepper. MAKE THE FILLINGIn a large sauté pan, heat the olive oil and sauté the onions until lightly browned and caramelized. Add the garlic and leeks and sauté for 3 minutes longer or until soft. Add the wine and herbs. Cook until most of the liquid has evaporated. Add the greens and cook until just tender.Remove to a colander, drain and cool. Gently squeeze to remove excess liquid. Place the greens in a bowl and lightly toss with the cheese. Season with salt and pepper. The filling can be refrigerated for up to 1 day.

MAKE THE SAUCE In a saucepan, melt the butter and sauté the onions and peppers until soft but not brown. Add the wine, tomato paste, stock and chile powder. Bring to a simmer and reduce over moderate heat by half. Transfer to a blender and puree. Strain the sauce, season with salt and pepper. If necessary, thin the sauce with additional stock. The sauce can be stored, covered and refrigerated for 1 day. Reheat gently.

Place 3-4 tablespoons of filling on the middle of each breast (depending on size of breasts). Roll the chicken and secure with toothpicks. Place chicken breasts in an oven safe baking dish sprayed with cooking spray. Bake for 15-20 minutes until cooked through.

When chicken breasts are cooked through remove from oven. Remove toothpicks from the chicken. Served stuffed chicken with sauce.