Somewhere in the recesses of my cupboards is a fairly old yet pristine magazine of 'Winter dishes', one of those 'special editions' from a monthly. I have never made anything from it, but it contains such dishes as Paella, Chicken Kiev and lamb roasted with anchovies. I love it for it's exoticism at the time and it's articles showcasing 10 different ways to liven up chicken, for example. One of these recipes always stuck in my mind: a chicken breast encased in a split bell pepper and stuffed with Boursin cheese. "This is quite an unusual approach".. the magazine lamented. Fast forward to today and I decided to finally try out the legendary cream cheese as a cooking ingredient for myself. I figured that if I paired it with frozen tomatoes and some Vermouth, they would all melt and meld together to create a savoury, creamy, herbal sauce. They did and it was wonderful paired with plain white basa.
