Provençal Stuffed Chicken Breast with Creamy Roasted Red Pepper Sauce and Smashed Parsley Potatoes

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the whole red bell peppers on a baking tray and roast for 20 to 25 minutes, turning halfway through, until the skin is nicely blistered. Remove, cover in a bowl for 10 minutes, then peel, seed, and cut into strips.

2. 2

   While the peppers roast, place the potatoes in a pot with cold water and 1 teaspoon of the salt. Bring to a boil and cook for 18 to 22 minutes, until tender. Drain and let them cool slightly.

3. 3

   In a bowl, mix half of the chopped parsley, 2 minced garlic cloves, 1 teaspoon oregano, the mild chili flakes, a pinch of salt, and a pinch of pepper. Stuff each chicken breast pocket with cheese batons and some of this mixture. Press the edges closed; secure with toothpicks if needed.

4. 4

   Season the outside of the chicken breasts with the remaining salt and pepper. Lightly dredge them in the all-purpose flour, shaking off the excess.

5. 5

   Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 2 to 3 minutes per side until golden. Transfer the skillet to the oven at 200 °C / 400 °F and cook for 12 to 15 minutes, or until the chicken is cooked through and the cheese is just melted. Remove and let rest for 5 minutes.

6. 6

   For the sauce, heat the remaining tablespoon of olive oil in another skillet over medium heat. Add the onion and cook for 5 minutes. Stir in the remaining 2 minced garlic cloves and cook for 30 seconds. Add the roasted pepper strips, the remaining oregano, chicken broth, and mustard. Cook for 3 to 4 minutes.

7. 7

   Add the heavy cream to the sauce and cook for 2 more minutes over low heat. Blend until smooth and creamy. Adjust with salt, pepper, and the lemon juice.

8. 8

   Spread the cooked potatoes on a baking tray, gently smash them with the bottom of a glass, add the butter in small pieces, and sprinkle with the remaining chopped parsley. Bake at 220 °C / 425 °F for 12 to 15 minutes, until crisp around the edges.

9. 9

   Serve each stuffed chicken breast with plenty of creamy roasted red pepper sauce and a portion of smashed parsley potatoes.