Herb Cheese stuffed Chicken Breasts with Red Pepper Cream


4 boneless skinless chicken breasts pounded out not too thin (room temp.)
4 red peppers cut in half and roasted with skin removed
1 6 1/2 oz pkg. Boursin garlic and herb cheese
1 1/2 c. Panko crumbs
Fresh parmesan cheese grated fine
1 stick melted butter
3 shallots sliced
basil leaves
half and half
a little nutmeg


Wash and cut red peppers in half removing stems and seeds. Lay cut side down on foil lined baking sheet and broil until skins are charred black. Place peppers while hot in ziploc bag and seal to steam about 15 min. Remove from bag and gently wipe off skins with paper towel and set aside.
Mix panko crumbs and 1/4 cup grated parmesan cheese together in pie plate and set aside.
Place chicken breasts on cutting board sprinkle with salt and cover with cling wrap. Pound out breasts with meat mallet until flat but not too thin. Remove cling wrap. Dip each breast into melted butter and place on parchment lined cookie sheet.
Place 1/2 pepper onto each breast and scoop a rounded Tbs. of herb cheese onto each pepper. Fold over in half and secure with toothpick. Dip each breast packet into panko/parmesan crumbs covering well on all sides and return to cookie sheet. Bake at 350 degrees for thirty minutes or until chicken is done.Tent with foil if crumbs darken too quickly. Place under broiler if crumbs aren't browned enough. (I spritzed with a little butter spray)
While chicken is baking finely chop remaining red peppers and peel and slice shallots. Saute shallots in pan with olive oil and a pinch of sugar until wilted and a little caramelized. Add red peppers and cook together about ten min. add minced basil. Slowly pour about 1 cup Half and Half into pan stirring. Using stick blender puree mixture until smooth. On low heat warm mixture and stir in parmesan cheese to taste and warm gently. Pour over or under chicken bundles.