If you're looking for a dinner idea that's bound to impress, these stuffed chicken breasts are juicy and full of flavour! Not to mention, they're totally easy to make with a little love and patience!
Place bell peppers and shallot on a foil-lined large baking sheet. Roast for 1 hour. Remove from the oven and use foil to wrap up the vegetables for 5-10 minutes.
Peel off the peppers' outer skin (it will not be blackened), cut open the peppers, and remove the ribs and seeds. Place flesh into a tall glass or beaker.
Peel the shallot and add it to the peppers with the balsamic vinegar; season with salt and pepper. Using an immersion blender, purée until very smooth. Set sauce aside. (Note: this method of roasting the peppers makes a lighter sauce, which works especially well for this dish.)
Mix the softened cheese with the herbs.
Cut a pocket into each chicken breast, going as close to the three sides as possible. Place about 1½ ounces of herbed goat cheese in each cavity, spreading it evenly.
Place flour, piment d’Esplette, plus a good pinch of salt and grinding of pepper on a large plate and mix well. Crack the egg into a shallow bowl and whisk well with a fork.
Place the panko crumbs on another large plate. Coat the chicken with flour, then dip in the egg, and finally coat with the breadcrumbs. Place coated breasts on a plate, cover, and refrigerate while vegetable Napoleons are cooking (recipe follows).
When the Napoleons have been roasting for 15 minutes, heat a skillet over medium-high heat.
Add sufficient butter and olive oil to coat the pan. When very hot, add chicken breasts, skinned side down. Sear for 3-4 minutes until golden brown.
Flip and sear the other side for another 3-4 minutes. Place skillet in the oven next to the napoleons and roast for 6-8 minutes to finish cooking the chicken and the napoleons.
Serve with red pepper sauce and vegetable napoleons; sprinkle the vegetables with flaked sea salt.
Notes
* Fresh herbs should be soft herbs: any mix of marjoram, oregano, chives, thyme, basil, tarragon, mint, tender tips of myrtle