2 long green Anaheim chilies
1 red bell pepper
1 yellow bell pepper
3 to 4 tbsp. vegetable oil
4 chicken breast halves, boned & skinned
Salt & pepper
2 cloves garlic, minced
1 bunch scallions, sliced
1 c. chicken stock
1/2 c. white wine
1/2 c. whipping cream
2 tbsp. cold butter, cut in sm. pieces
1 c. chopped cilantro

Brush chilies and bell peppers with 1 to 2 tablespoons oil. Run under hot broiler, turning until blistered and charred all over. Place in paper or plastic bag and let stand 5 to 10 minutes to sweat.

Meanwhile, place chicken breasts between sheets of waxed paper and pound to 1/4 inch thickness. Season with salt and pepper to taste. Set aside. Remove chilies and peppers from bag and slip or rub off skins. Cut chilies in halves and peppers in quarters and remove seeds and membranes. On each chicken breast, place 1 piece chili, 1 red pepper piece and 1 yellow pepper piece. Roll up chicken to enclose peppers and tie with a string.

In a large skillet, heat remaining oil. Add chicken and cook until lightly browned on both sides. Transfer chicken to a shallow pan and roast at 400 degrees for 15 minutes. Add garlic and scallions to drippings in skillet and saute about 45 seconds. Add stock and wine and bring to a boil until liquid is reduced to about 1/4 cup. Add cream and reduce until sauce lightly coats back of a spoon. Whisk in butter, bit by bit, then stir in cilantro. Season to taste with salt and pepper. To serve, cut chicken breasts into 4 to 5 slices each. Pool some of the sauce on each of 4 dinner plates. Arrange chicken slices, cut sides up, over the sauce. Serves 4.