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Chicken Medaillons with Pepper Sauce

Cook time 35 mins
Yield 8 servings.


  • 2 cups chopped sweet red pepper
  • 1 1/3 cups peeled, diced round red potato
  • 2/3 cup Chablis or other dry white wine
  • 2/3 cup canned no-salt-added chicken broth, undiluted
  • 1/8 teaspoon salt
  • 8 (4-ounce) skinned, boned chicken breast halves
  • 3/4 cup light ricotta cheese
  • 1/4 cup light process cream cheese product
  • 2 tablespoons minced fresh basil
  • 2 tablespoons minced fresh oregano
  • 2 tablespoons minced fresh parsley
  • 1 teaspoon minced garlic
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1/2 teaspoon salt-free lemon-pepper seasoning
  • Vegetable cooking spray

Nutrition Information

  • calories 194
  • caloriesfromfat 17 %
  • fat 3.7 g
  • satfat 1.6 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 30.4 g
  • carbohydrate 9.3 g
  • fiber 0.0 g
  • cholesterol 73 mg
  • iron 0.0 mg
  • sodium 245 mg
  • calcium 0.0 mg

How to Make It

  1. Combine first 5 ingredients in a medium saucepan; stir well. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until pepper and potato are tender. Transfer mixture to container of an electric blender; cover and process until smooth. Pour mixture through a wire-mesh strainer into a bowl.

  2. Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness.

  3. Combine ricotta cheese and next 7 ingredients in a bowl; stir well. Spread cheese mixture evenly over chicken. Roll up jellyroll fashion, starting with short end, tucking ends under. Secure chicken rolls with wooden picks; sprinkle with lemon-pepper seasoning. Place chicken rolls on a baking sheet coated with cooking spray. Bake at 375° for 35 minutes or until lightly browned. Remove wooden picks, and cut chicken rolls into 1/2-inch slices. Spoon pepper sauce evenly onto individual serving plates. Arrange chicken, cut side down, on sauce.

Light and Luscious