Chicken With Avocado And Roasted Pepper Cream

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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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