Chicken Breast And Goat Cheese In Grape Leaves With Bell Pepper

4 boneless, skinless chicken breast
1/2 teaspoon salt
1/4 teaspoon pepper
6 oz fresh goat cheese
4 fresh basil leaves
4 fresh sage leaves
8 (8 to 12) grape leaves in brine
1 garlic clove
1 spring rosemary

Bell Pepper Sauce:

Bell pepper
1/4 small onion
1 small saucepan
3 tablespoons olive oil
1 teaspoon salt
1/8 teaspoon pepper

Sprinkle chicken breast with salt and pepper. Divide cheese into 4
portions and spread on top of each piece of chicken. Place 1 basil leaf
and 1 sage leaf on each; wrap chicken with 2 or 3 grape leaves.

In large saucepan with steaming rack, place about 1 inch of water; add
garlic and rosemary and bring to a boil.

Arrange chicken on steaming rack, cover and cook on high heat for about 20
minutes, making sure that the water doesn't completely evaporate.

Place chicken on serving plate and pour sauce around it.

Bell Pepper Sauce:

Put bell peppers and onion through a juicer. In small saucepan, place
pepper-onion juice, olive oil, salt and pepper; bring just to a boil.

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