Chicken stuffed with goat cheese and pepper sauce

Pepper relieved by the Cayenne pepper (calorie burner !) marries beautifully with chicken stuffed with Chavignol cheese.

Ingredients (2 persons) :

• 2 chicken fillets
• 1 goat cheese ("crottin de Chavignol")
• 1 red pepper
• 10 cl sour cream
• Cumin, tarragon, parsley, curry, Cayenne pepper
• Salt, pepper
• Olive oil

Preparation :

Chicken :

• Cut slices of goat cheese.
• Cut the chicken fillets in the direction of the length.
• Sprinkle the inside of cumin chicken, tarragon and pepper.
• Arrange 2-3 goat cheese slices in the chicken fillet.
• Place the fillets in a baking dish, add a little olive oil on top and sprinkle with parsley.
• Put the dish in the oven for 25 to 30 minutes at 240°C.

Pepper sauce :

•  Clean the peppers, remove the tail and the white parts and seeds.
• Cut the peppers into small cubes.
• Place the peppers in a pan with half a glass of water.
• Put at high heat for 15 minutes, stirring regulary and adding a little water when evaporated.
• Collect the pieces of softened peppers and their juice and mix everything.
• Once the homogeneous mixture recontribute mixture into the pan.
• Add the cream, curry, Cayenne pepper, salt and pepper.
• Reduce over medium heat for 15 minutes (until it's a thicker sauce).