4 boned and skinned chicken breast halves
1/2 teaspoon salt
1/4 teaspoon pepper
6 ounces fresh goat cheese, * see note
4 fresh basil leaves
4 fresh sage leaves
8 grape leaves in brine
1 garlic clove
1 spring rosemary
Bell Pepper Sauce, recipe follows
Serving Size : 4
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 sauce around it. Serve with mashed potatoes or rice, if desired.
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.
NOTE:
Ricotta or cream cheese mixed with Parmesan may be substituted.