This is the Chicken Breast with Smoked Canadian Gouda and Red Pepper Coulis recipe.
- Prep: 20 min - 25 min
- Cooking: 1 h
- 4 red bell peppers halved and seeded
- 4 cloves garlic
- 4 boneless chicken breasts skinned
- 4 slices of Canadian smoked Gouda
- 4 to 8 fresh basil leaves
- 1 tsp (5 mL) garlic salt
- 2 tsp (10 mL) paprika
- 1 tbsp (15 mL) butter
- 1 tbsp (15 mL) oil
- 1/2 cup (125 mL) chicken broth or vegetable broth
- 1/3 cup (80 mL) 35 % cream
- Salt and freshly ground pepper to taste
Place peppers and garlic on a baking sheet and broil for 15 to 20 minutes, until peppers are well grilled and puffed up, with a few blackened spots. Remove from under heat and peel peppers under cold running water. Cut into large strips and set aside with the grilled garlic.
Preheat oven to 350 °F (180 °C).
Open out each chicken breast and stuff with a slice of Canadian smoked Gouda, a strip of grilled pepper and one or two fresh basil leaves. Close the chicken breasts with toothpicks. Sprinkle with garlic salt, paprika, salt and freshly ground pepper to taste. Set aside.
In a frying pan, melt the butter with the oil. Sear the chicken breasts for 5 minutes on each side over a high heat. Finish cooking in the oven for about 15 minutes.
Puree the remaining grilled peppers with the grilled garlic in the blender or food processor until creamy. Pour into a thick-bottomed pan, add the chicken broth and reduce by half over a medium heat for about 20 minutes.
Mix in the cream and adjust seasoning to taste. Pour some sauce onto each plate and top with a chicken breast.