Makes 4 Servings.
- 4 4-5 oz. chicken breasts
- Salt and pepper, to taste
- 1 package (4.41 oz.) Le Cendrillon™ cheese, sliced
- 1/4 cup toasted hazelnuts, chopped
- A handful of basil, sage or spinach leaves
- 2 Tbsp. olive oil
- 3/4 cup red pepper purée
- 1 Tbsp. fresh tarragon
Preheat the oven to 350°F.
Using the tip of a sharp knife, make an incision in the side of the chicken breasts and open them up like a book. The incision should be deep and wide enough to contain the stuffing by do not cut all the way through. Season with salt and pepper.
Arrange the cheese slices on one side of each breast, sprinkle with nuts and garnish with a few basil, sage or spinach leaves. Fold the other side over and secure with a bamboo skewer.
In a skillet over medium-high heat, sear the breasts in the oil for 2 minutes on each side until nicely browned. Transfer to a baking dish and bake for 12-15 minutes.
Remove from the oven, cover with foil and allow to rest for 5 minutes.
Remove the skewers and serve the breasts with red pepper purée seasoned with the fresh tarragon.