Boilie-Stuffed Chicken Breasts with Red Pepper Cream Sauce - By Margaret Johnson
Red Pepper Cream Sauce
1 tablespoon olive oil
2 red bell peppers, seeded and halved
1/2 cup dry white wine
2 tablespoons white vinegar
Pinch of a chicken bouillon cube
1 teaspoon sugar
1 cup heavy cream
4 bone-in chicken breast halves with skin (4 to 5 ounces each)
8 balls Boilie goat cheese, or 1/4 cup fresh white goat cheese blended with 1 tablespoon olive oil
1 tablespoon cream cheese at room temperature
3 tablespoons minced fresh chervil, basil, or chives
1 tablespoon fresh lemon juice
Salt and freshly ground pepper to taste
2 tablespoons melted unsalted butter mixed with 1 teaspoon minced garlic
2 tablespoons Boilie oil or canola oil
Boilie is a soft cheese made made from both cows and goats milk by Ann and John Brodie on their Ryefield Farm in County Cavan. Uses it in combination with cream cheese to stuff chicken breasts and serve them with a piquant red pepper sauce.
To make the sauce: Preheat the broiler. Place the peppers in a baking pan skin side up. Coat the skin with olive oil, and cook 6 inches from the heat source for 10 minutes on each side, or until the peppers are soft and the skin is loose. Remove from the oven and let cool. Remove the skin and cut the pepper into pieces.
In a small saucepan combine the peppers, wine, and vinegar. Bring to a boil over medium heat, then reduce heat and simmer for 5 to 8 minutes, or until reduced by half. Add the pinch of bouillon cube, sugar, and cream, and cook for 3 to 5 minutes, or until the sauce thickens. Transfer to a blender or food processor and process until smooth. Set aside.
In a small bowl, combine the Boilie or goat cheese, cream cheese, herbs, lemon juice, salt, and pepper. Stir to blend. With your fingers, gently loosen the skin from each breast and spoon one-fourth of the stuffing under it. Press the skin down to seal and secure with a toothpick. Brush the skin with garlic butter.
Preheat the oven to 375°F. In a large skillet over medium-high heat, heat the Boilie or canola oil. Cook the chicken, skin side down, for 2 to 3 minutes, or until lightly browned, then transfer to an ovenproof casserole dish. Bake for 35 to 40 minutes, or until the skin is crisp and the chicken is opaque throughout. Reheat the sauce.
To serve, place a chicken breast in the center of each serving plate and spoon the sauce over the top. Serves 4