Poached Stuffed Chicken In Tomato Wine Sauce
|Yellow bell peppers||1⁄2 , diced|
|Green bell peppers||1⁄2 , diced|
|Red bell peppers||1⁄2 , diced|
|Feta cheese||8 Ounce, crumbled|
|Boneless chicken breasts||2 Pound, pounded to 1/4 inch thickness|
|Tomato wine sauce||1⁄2 Cup (8 tbs)|
|Olive oil||1 Tablespoon|
|Leek||1 , finely chopped (White End Only)|
|Mushrooms||1⁄4 Pound, chopped|
|Tomatoes||2 Medium, chopped|
|All purpose flour||1 1⁄2 Tablespoon|
|White wine||1⁄2 Cup (8 tbs)|
In a medium bowl combine the peppers and cheese.
Place 2 to 3 tablespoons of the mixture in the center of each breast.
Reserve any remaining filling for the sauce.
Roll each breast up around the filling.
Place each breast at one end of a 5-inch-square piece of plastic wrap.
Roll the wrap tightly around the breast and twist at each end.
Repeat with the same size square of aluminum foil.
Bring a 3-quart pot of water to a boil.
Drop the foil-covered breasts into the water and boil them for 20 minutes at a moderate boil.
In a medium skillet heat the oil over medium heat and saute the leek, mushrooms, and tomatoes until tender, about 10 minutes.
Add the flour, mix thoroughly and cook for an additional 5 minutes.
Add the wine and remaining pepper-and-cheese mixture.
Simmer over low heat until ready to use.
Remove the breasts from the water.
Unwrap each carefully and slice into 1-inch thick diagonal pieces.
Place the slices on a platter and spoon the tomato-wine sauce over them just before serving.