Recipe: Chicken Supreme with Walnuts

1- Heat your walnuts in a very hot pan (toast them) without any fat for 1 minute, then drain them on a sheet of paper towel.

2- Preparation of the filling: in a bowl put the well-drained fresh cheese then the flour, stir with a whisk then add the egg yolks, salt and pepper and mix well. then add the walnuts and mix again with a spatula. cover and keep in the refrigerator.

3- Preparation of the chicken supremes: butterfly the chicken breasts (cut them in half lengthwise but don't cut all the way through), lay them open on the cutting board and season with salt and ground pepper.

4- Using a spoon, spread your filling on one side of the supreme and close the cutlet (tie a small string to hold everything together).

5- Preheat your oven to 210°C (gas mark 7).

6- In an ovenproof dish, melt 1 tablespoon of butter and 1 of oil and once the mixture has a nice golden color (meunière style), place your chicken cutlets and brown them 3 minutes on each side. then place your dish in the middle of the oven for 20 minutes, basting them with the cooking juices from time to time.

7- Meanwhile, bring the cream to a boil, add the coarsely chopped peppers, salt and pepper to ta