MMMMM----- Recipe via Meal-Master (tm) v8.05
       Title: Chicken With Avocado And Roasted Pepper Cream
  Categories: New import
       Yield: 4 servings
       3    Yellow, green or red
       1 c  Uncooked rice
       2 c  Heavy cream (divided use)
       1 tb Vegetable oil
       6    Boneless, skinless chicken
            Breast halves
            Salt end pepper to taste
       2    Avocados
     1/2 c  Sour cream
   Preheat oven broiler. Arrange peppers on roasting pan. Place under hot
   broiler, about 5 inches from heat; cook till skin turns black. Turn
   frequently to char all sides. Remove peppers from roasting pan and
   place in a plastic bag. Close tightly and allow to steam 10 minutes.
   Cook rice according to package directions. When rice is done, remove
   from heat and keep warm. Carefully remove peppers from bag. When
   peppers are cool enough to handle, slip off and discard charred
   skins. Hold peppers under cold running water to make peeling easier.
   Chop peppers coarsly. In work bowl of food processor, combine peppers
   with 1 cup heavy cream. Process until smooth. Stir in remaining
   cream; set aside. Heat vegetable oil in large skillet over med-high
   heat. Cook chicken breasts until brown on both sides. Season to taste
   with salt and pepper. Pour cream mixture over chicken. When mixture
   comes to a boil, reduce heat to a vigorous simmer. Cook until sauce
   is reduced and slightly thickened, about 20 to 30 minutes. Adjust
   season- ing to taste. Right before serving, peel and thinly slice
   avocados. Remove chicken breasts from heat and stir sour cream into
   sauce. Serve chicken breasts over rice with plenty of sauce and
   garnish with avocado slices. Makes 6 servings.