Ingredients:
3 large red bell peppers, roasted, peeled and seeded
¼ t red pepper flakes (or to taste)
1 cup toasted walnuts
2 T pomegranate molasses (or to taste)
½ t ground cumin
2 T olive oil
Pinch of sugar
Salt to taste
Lemon juice

Procedure:
Place the peppers, red pepper flakes, walnuts, pomegranate molasses, and cumin in a food processer and run until you have a smooth paste. With the motor running drizzle in the olive oil, sugar and salt, then add lemon juice to taste.

Chef’s Notes:
This sauce is similar to the classic Spanish Romesco sauce. Romesco is generally made with roasted tomatoes, roasted red bell peppers, and garlic and then thickened with ground almonds or hazelnuts. Since tomatoes came on the European scene rather late, I would bet that they share the same Moorish roots.
My preference with this easy to make sauce is add a bit more molasses and red pepper flakes than are called for. In a pinch, roasted red bells in a tin or jar can be used but will not have the same intense smoky flavor of the fresh roasted. This sauce can be used in much the same way as the Romesco (with salmon, seafood, grilled meats and vegetables or even on a sandwich) and it is different enough to be noticed. Enjoy!

Yield: 6 servings
Oven: 350 deg. F.

Ingredients for the stuffing:
• ¼ c soft cream cheese
• 1 T blue cheese crumbles
• 1 T grated good quality parmesan cheese
• 1 T grated jack cheese
• 1 T minced shallots
• Salt and pepper to taste

Ingredients for the chicken breasts:
• 6 7-8 oz. boneless chicken breasts halves skin left intact, rinsed and patted dry
• Salt and freshly ground black pepper
• Flour
• Canola or olive oil

Ingredients for the sauce:
• 1 cup red grapes cut in half
• 1/3 cup chardonnay
• 1 T fresh lemon juice
• 2 tsp honey
• 1 T unsalted butter (optional)

To make the stuffing – Combine the first five ingredients. Adjust the seasoning with salt and pepper to taste.

To make the chicken – Salt and pepper the skin side of the chicken breast, dredge with flour and sauté both sides until golden brown. Cut a pocket in each breast: Lay the breast skin side up on a cutting board. Hold a 5- or 6-inch sharp, thin-bladed knife with its flat side parallel to the cutting board. About half way up and midway along the thicker side of the breast, carefully make an incision that goes deep into the breast but doesn’t break through the opposite side. Place a tablespoon or so of the stuffing into the pocket. Put the chicken on a baking sheet and place in the preheated oven. Bake until just cooked (about 10- 15 minutes).

To make the sauce – Place the first four ingredients in a medium sauté pan over medium heat. After the sauce thickens drop in the chilled butter. Swirl until the butter melts. With the chicken on a plate, spoon the sauce over the breasts. Serve immediately. Enjoy!