Chicken Medaillons With Pepper Sauce

• 2 cups chopped sweet red pepper
• 1 1/3 cups peeled, diced round red potato
• 2/3 cup Chablis or other dry white wine
• 2/3 cup canned no-salt-added chicken broth, undiluted
• 1/8 teaspoon salt
• 8 (4-ounce) skinned, boned chicken breast halves
• 3/4 cup light ricotta cheese
• 1/4 cup light process cream cheese product
• 2 tablespoons minced fresh basil
• 2 tablespoons minced fresh oregano
• 2 tablespoons minced fresh parsley
• 1 teaspoon minced garlic
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 1/2 teaspoon salt-free lemon-pepper seasoning
• Vegetable cooking spray

1. Combine first 5 ingredients in a medium saucepan; stir well. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until pepper and potato are tender. Transfer mixture to container of an electric blender; cover and process until smooth. Pour mixture through a wire-mesh strainer into a bowl.
2. Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness.
3. Combine ricotta cheese and next 7 ingredients in a bowl; stir well. Spread cheese mixture evenly over chicken. Roll up jellyroll fashion, starting with short end, tucking ends under. Secure chicken rolls with wooden picks; sprinkle with lemon-pepper seasoning. Place chicken rolls on a baking sheet coated with cooking spray. Bake at 375u0b0 for 35 minutes or until lightly browned. Remove wooden picks, and cut chicken rolls into 1/2-inch slices. Spoon pepper sauce evenly onto individual serving plates. Arrange chicken, cut side down, on sauce.

sweet red pepper, chablis, salt, salt, light ricotta cheese, light process cream cheese, fresh basil, fresh oregano, parsley, garlic, pepper, salt, salt, vegetable cooking spray

Taken from www.myrecipes.com/recipe/chicken-medaillons-with-pepper-sauce (may not work)