2 large bell peppers, sliced
1 small onion, sliced
1 Tbsp orange juice
1 ¼ cup chicken or vegetable broth
4 thin chicken filets
3 oz cream cheese, softened
1 garlic, pressed
1 Tbsp minced fresh parsley
10-12 fresh basil leaves, sliced
Freshly cracked black pepper
2 slices of butter
Extra Virgin Olive Oil (EVOO)
In a medium sauce pan over med-high heat, drizzle EVOO and sauté peppers and onions. Cook for about 5 minutes. Add orange juice and stock, turn heat to low, cover and simmer.
Meanwhile, in a small bowl, combine cream cheese, garlic and parsley. Prepare chicken by season both sides with salt and pepper. Lay filets out and spread cream cheese mixture on one side. Sprinkle with fresh basil. Roll up each filet, tuck thin end in and secure with a toothpick.
In a separate frying pan, heat a few drizzle of EVOO and butter over med-high heat. Fry fillets for about 10 minutes, turning frequently, until browned and cooked all the way through.
While chicken is cooking, blend peppers and onions until smooth. Strain peppers through a sieve, or wire mesh strainer, and back into pan.
Serve chicken and sauce over noodles or rice. Garnish with fresh basil.