I have to share......

[NydiaC]

I'm so impressed by your creativity! I wish I could do that. It sounds soooo good. http://www.cookinglight.com/bbs/smile.gif

[Holly S]

NydiaC, Thanks for your encouragment! Trust me, most nights I go into the house and draw a complete blank as I look in my fridge.

[julia]

That sounds very tasty, I'll have to give it a try.

[Kathy]

Oh Holly...Yum! Any leftovers? I will have to try it myself! Hubby is back at Siam Garden picking up takeout!

[Holly S]

OK, I have to tell you, last night I got home , and my husband had taken chicken out of the freezer. Apparently that is my signal to cook something with Chicken as the main ingredient? Well, I don't know about the rest of you, but I am really tired of making the same thing over and over: So I got creative, and I thin it turned out pretty well, and my husband enjoyed it, so I thought I would share:

I don't have a name for the recipe, so I guess I will call it Chicken with Feta:

3 chicken breasts pounded thin (you can use more, one breast feeds one person)
roasted peppers
feta cheese
Goya Adobo Seasoning

Take chicken and season with Adobo, place a layer of roasted peppers on top of chicken. Then place about 2 tsp. of crumbled feta in the center, folding chicken over and securing with toothpicks.

Grill for about 15 minutes on each side over low heat, until chicken browns.

Sauce:

1/4 cup minced onion
1 Tbs. olive oil
1Tbs. butter
1 whole roasted pepper diced
1/2 cup wine (your choice of type)
3/4 cup half & half
1tsp. garlic powder
1 tsp. Creole seasoning (I recommend Zattarans) (spice isle)
salt & pepper to taste
(I use arrow root to thicken, you place about 1 tsp. in water to dissolve and the add in while sauce is at a boil)

Sauté onions in butter & olive oil until translucent (about 5 minutes), then add wine & pepper cooking for about 5 minutes, poor into blender and puree.
Pour back into pan and add half & half whisking as you pour so it doesn't curdle.
Add spices while whisking, allow to come to a boil and add thickening agent.

Give me some feedback, or any suggestions you can think to make it better.

[lorilei]

Mmm, Holly, that actually sounds really wonderful! Good thinking.

You might try using fresh minced garlic in the sauce -- I always find that it gives a better flavor than granulated garlic...

Did you use red or white wine?

[Holly S]

I have this summer blush that friends had given me, so I used that. My husband and I don't drink to much so I use whatever I have on hand at the time, unless a recipe specifically calls for red or white. I would think (not thing) anything light would probably be good, Zinfandel etc.

[This message has been edited by Holly S (edited 08-09-2000).]