Argentine Chicken Supreme Stuffed with Provoleta and Roasted Peppers with Parsley Corn Sauce

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Lightly grease a baking dish with a little of the olive oil.

2. 2

   Cut a pocket into each chicken breast. Season inside and outside with salt, black pepper, mustard, half of the sweet paprika, and half of the dried oregano.

3. 3

   Stuff each chicken breast with strips of provoleta cheese and roasted red bell pepper. Secure with toothpicks if needed to keep the filling in place.

4. 4

   Dip each stuffed breast first in the beaten egg and then in the breadcrumbs, pressing gently to create a thin, even coating.

5. 5

   Heat half of the remaining olive oil in a large skillet over medium heat. Sear the chicken 2 to 3 minutes per side until lightly golden.

6. 6

   Transfer the browned chicken to the baking dish and bake for 15 to 18 minutes at 200 °C / 400 °F, or until the chicken is fully cooked and the cheese inside has melted.

7. 7

   Meanwhile, make the sauce. In the same skillet, melt the butter with the rest of the olive oil. Add the onion and cook for 4 to 5 minutes until translucent.

8. 8

   Stir in the garlic, the remaining sweet paprika, and the remaining dried oregano. Cook for 30 seconds, stirring so it does not burn.

9. 9

   Add the corn kernels and sauté for 2 minutes. Pour in the chicken broth and cook for 3 minutes over medium heat.

10. 10

    Add the heavy cream, stir, and cook for 4 to 5 minutes until the sauce thickens slightly. Add the chopped fresh parsley, adjust with salt and black pepper, and cook 1 minute more.

11. 11

    Remove the toothpicks from the chicken if used. Serve each portion with a generous spoonful of parsley corn sauce underneath or on the side.