Ricotta-Stuffed Chicken Breast with Roasted Red Bell Pepper Sauce Recipe

To roast peppers, in a preheated 350F oven, roast bell peppers for 30 minutes on a baking sheet. Remove from oven and place in a brown paper bag for 8 to 10 minutes. Remove pepper and peel off skin. Remove stem, seeds, and white ribs. Chop peppers for sauce preparation.
To make sauce, in a large sauté pan or skillet, heat olive oil over medium heat. Add garlic and roasted peppers and sauté for 3 to 4 minutes. Add sherry, stock, tomato paste, oregano, and basil, increase heat to simmer, and reduce mixture slightly for 4 to 5 minutes. Transfer to a food processor or blender and process until well combined. Season to taste, reserve, and keep warm.
Rinse chicken breasts and pat dry. With a sharp knife, carefully cut a deep incision horizontally into each breast. Sprinkle with salt and red pepper flakes.
In a mixing bowl, combine ricotta, sun-dried tomatoes, basil, thyme, shallots, and chives and mix thoroughly. Using your fingers, stuff ricotta mixture equally into each breast. Dust with flour.
Preheat oven to 375F. In a large, ovenproof sauté pan or skillet, melt butter over medium heat. Sauté chicken breasts for 3 to 4 minutes on each side until lightly browned. Transfer to the oven and roast for 15 to 18 minutes. Remove from oven and keep warm until ready to serve.
To serve, spoon hot sauce into a pool on each plate. Place breast on top. Garnish with chopped chives and serve. Serve with linguine with chopped fresh basil and extra-virgin olive oil.