Lynn's Chicken Roasted Pepper Avocado Cream
3 x Yellow, green or red
Bellpeppers
1 cup Uncooked rice
2 cup Heavy cream (divided use)
1 tbl Vegetable oil
6 x Boneless, skinless chicken
Breast halves
Salt end pepper to taste
2 x Avocados
1/2 cup Sour cream
Method :
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.