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Kara's Winning Recipe


  1. 1 large boneless skinless chicken breast, trimmed and pounded to 1/4" thickness
  2. 1 Del Monte Fresh Produce red bell pepper
  3. 1 Del Monte Fresh Produce ripe avocado
  4. 1 pre-made refrigerated pie crust, cooked according to package directions
  5. 4 large fresh basil leaves
  6. 1-2 Tbsp. grated sharp cheddar cheese
  7. 3 cloves fresh garlic, finely chopped
  8. 1 Tbsp. fresh chives, finely chopped
  9. zest of 1 fresh lime
  10. 2-3 Tbsp. extra virgin olive oil
  11. 1/2 cup dry white wine
  12. 1 Tbsp. butter
  13. salt and fresh ground pepper

Serving Size



Cut 6 thin strips from remaining bell pepper, and 4 thin slices avocado. Season both sides of chicken, leaving rough side up. Press two basil leaves onto on one end of chicken. Layer bell pepper strips and avocado on the other end, sprinkle evenly with cheese and roll up, starting at bell pepper end. In same sauté skillet add a little more olive oil over high heat until almost smoking. Add chicken, seam-side down. Brown all sides (about 2 min each), then add wine, reduce heat to med low and cover.

While chicken is cooking crumble about 3-4 tablespoons of cooked pie crust into bowl with sautéed veggies. Mash together with a wooden spoon until well incorporated. Stir in remaining fresh chopped pepper (reserve a little for garnish). Season to taste with salt and pepper.

When chicken is done (about 10 minutes), remove to a cutting board to rest. Add wine to pan and reduce slightly, scraping up brown bits in pan. Remove from heat and whisk in butter.

Slice chicken into 1/4" slices, take it to the plate topped with sauce, and a spoonful of gremolata. Garnish with lime wedge and chopped peppers.

Kara's Winning Recipe

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 Winning recipe from our "Find Your Inner Chef Grand Prize Winner", Kara Adanalian.

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