Chicken Medaillons with Pepper Sauce

Ingredients

• 0.7 cup chablis wine dry white
• 0.3 cup process cream cheese product light
• 2 tablespoons basil fresh minced
• 2 tablespoons parsley fresh minced
• 1 teaspoon garlic minced
• 0.5 teaspoon lemon-pepper seasoning salt-free
• 0.7 cup no-salt-added chicken broth undiluted canned
• 2 tablespoons oregano fresh minced
• 0.5 teaspoon pepper 
• 1.3 cups round potato diced red peeled
• 2 cups bell pepper sweet red chopped
• 0.8 cup ricotta cheese light
• 0.1 teaspoon salt 
• 0.3 teaspoon salt 
• 4 ounce skinned 

Equipment

• bowl
• baking sheet
• sauce pan
• oven
• sieve
• blender
• plastic wrap

Directions

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.
2. Transfer mixture to container of an electric blender; cover and process until smooth.
3. Pour mixture through a wire-mesh strainer into a bowl.
4. Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness.
5. Combine ricotta cheese and next 7 ingredients in a bowl; stir well.
6. Spread cheese mixture evenly over chicken.
7. Roll up jellyroll fashion, starting with short end, tucking ends under. Secure chicken rolls with wooden picks; sprinkle with lemon-pepper seasoning.
8. Place chicken rolls on a baking sheet coated with cooking spray.
9. Bake at 375 for 35 minutes or until lightly browned.
10. 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.