Smoked Stuffed Chicken Breast with A Jalapeno Citrus Beurre Blanc
4, 6 - 8 ounce boneless skinless chicken breasts
2 large red bell peppers
1/2 pound prawns
2 ounces Asiago cheese, shredded
2 Tablespoons chopped basil
1/2 Tablespoon lemon zest
1/4 cup white wine
1/4 cup orange juice
1/4 cup cream
2 Tablespoons shallots
1 jalapeno, seeded and diced
1/4 Tablespoon lime zest
Shells from prawns
1/2 pound cold unsalted butter, diced
Salt and white pepper
Roast the red peppers over an open flame or under the broiler. When charred on all sides, place in a bowl and cover with plastic wrap, let steam for 5 minutes. Peel and seed the peppers. Dice one and julienne the other.
Peel and de-vein the prawns, dice medium. Mix chopped pepper, prawns, Asiago, basil and lemon zest. Pound chicken breasts to 1/4"" thickness. Divide filling into fourths and place in middle of chicken breast. Fold in sides and secure with a toothpick.
Smoke-cook chicken at 225°F for 25 - 35 minutes, or until center temperature reaches 150°F.
Remove toothpick and place roasted chicken on a bed of wild rice pilaf. Cover with beurre blanc. Garnish with bell pepper strips and a basil flower. Serve with lemon steamed broccoli and warm French bread.
While chicken is smoking place wine, orange juice, shallots, jalapeno, lime zest and shrimp shells in a pan and reduce au sec (until nearly dry). Add cream and reduce by 50%. Remove from heat and whisk in cold butter a little at a time until all the butter is incorporated. Return to the heat as needed to keep warm (do not boil). Strain. Add salt and white pepper to taste.