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Chicken Breast & Goat Cheese With Pepper Sauce

4 boned and skinned chicken breast halves
1/2 teaspoon salt
1/4 teaspoon pepper
6 ounces fresh goat cheese, or ricotta or cream cheese mixed with Parmesan
4 fresh basil leaves
4 fresh sage leaves
8 grape leaves in brine
1 garlic clove
1 sprig rosemary

Sprinkle chicken breast halves with salt and pepper. Divide cheese
into 4 portions and spread on top of each piece of chicken. Place
1 basil leaf and 1 sage leaf on each; wrap chicken with 2 or 3
grape leaves. In large saucepan with steaming rack, place about 1
inch of water; add garlic and rosemary and bring to a boil. Arrange
chicken on steaming rack, cover and cook on high heat for about 20
minutes, making sure that the water doesn't completely evaporate.
Place chicken on serving plate and pour bell pepper sauce around
it. Serve with mashed potatoes or rice, if desired.

To prepare Bell Pepper Sauce, slice two green bell peppers and 1/4
small onion; put through a juicer. In small saucepan, place
pepper-onion juice, 3 tablespoons olive oil, 1 teaspoon salt and
1/8 teaspoon pepper; bring just to a boil.

Yield: 4 servings.


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