- Course Main Dishes
- Prep. Time 20 mins
- Cooking Time 35 mins
- Yields 4 servings
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Scald 2 red peppers in boiling water 1 to 2 minutes. Peel, cut in two, remove seeds and white parts, then cut into pieces.
In a saucepan, boil red pepper pieces in cream for 7 to 8 minutes. Puree sauce until smooth in a blender. Season with salt and pepper. Keep warm.
Skin chicken breasts, cut a slit in the side and stuff with Canadian Gouda cheese, then close.
Melt butter and brush cutlets. Sprinkle with sesame seeds, pressing down firmly.
In an ovenproof frying pan, sauté chicken on one side over low heat for 3 to 4 minutes. Turn over and finish cooking in oven at 350 °F (175 °C) for about 15 minutes.
Cut green, yellow and red peppers in two. Remove seeds and white parts, then cut into julienne.
In a non-stick frying pan, sauté the peppers in a little butter for 4 to 5 minutes. Cook spring onions in salted water.
Pour sauce on plates and place cutlets on it. Garnish with spring onions and sweet pepper julienne.
Jean Soulard, Executive Chef, Le Chateau Frontenac
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