Chicken With Avocado And Roasted Pepper Cream
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Chicken With Avocado And Roasted Pepper Cream
  Chicken    Avocado    Pepper    Creams  
Last updated 6/12/2012 1:14:06 AM. Recipe ID 42840. Report a problem with this recipe.
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      Title: Chicken with avocado and roasted pepper cream
 Categories: New import
      Yield: 4 Servings
 
      3    Yellow, green or red
           Bellpeppers
      1 c  Uncooked rice
      2 c  Heavy cream (divided use)
      1 tb Vegetable oil
      6    Boneless, skinless chicken
           Breast halves
           Salt end pepper to taste
      2    Avocados
    1/2 c  Sour cream
 
  Preheat oven broiler. Arrange peppers on roasting pan. Place under hot
  broiler, about 5 inches from heat; cook till skin turns black. Turn
  frequently to char all sides. Remove peppers from roasting pan and
  place in a plastic bag. Close tightly and allow to steam 10 minutes.
  Cook rice according to package directions. When rice is done, remove
  from heat and keep warm. Carefully remove peppers from bag. When
  peppers are cool enough to handle, slip off and discard charred
  skins. Hold peppers under cold running water to make peeling easier.
  Chop peppers coarsly. In work bowl of food processor, combine peppers
  with 1 cup heavy cream. Process until smooth. Stir in remaining
  cream; set aside. Heat vegetable oil in large skillet over med-high
  heat. Cook chicken breasts until brown on both sides. Season to taste
  with salt and pepper. Pour cream mixture over chicken. When mixture
  comes to a boil, reduce heat to a vigorous simmer. Cook until sauce
  is reduced and slightly thickened, about 20 to 30 minutes. Adjust
  season- ing to taste. Right before serving, peel and thinly slice
  avocados. Remove chicken breasts from heat and stir sour cream into
  sauce. Serve chicken breasts over rice with plenty of sauce and
  garnish with avocado slices. Makes 6 servings.
  




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Recipe ID 42840 (Apr 03, 2005)

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