Chicken Cutlets with Gouda, Sesame and Sweet Peppers

To make sauce, blanch 2 red peppers in boiling water for 1 to 2 minutes. Peel, cut in half, remove seeds and white parts, then cut into pieces.
In a saucepan, boil red pepper pieces in cream for 7 to 8 minutes. In blender, purée sauce until smooth. Season with salt and pepper. Keep warm.
Cut a pocket in side of each chicken breast, stuff with cheese, then close.
Melt butter and brush both sides of chicken. Sprinkle with sesame seeds, pressing down firmly.
Heat olive oil in an ovenproof frying pan and cook chicken on one side over low heat for 3 to 4 minutes. Turn over and finish in oven at 350°F (180°C) for about 15 minutes.
Meanwhile, cut green, yellow and red peppers in half, remove seeds and white parts, then cut into matchsticks.
Melt butter in a non-stick frying pan and cook peppers for 4 to 5 minutes. Cook green onions in salted water.
Pour red pepper sauce on each of 4 serving plates and place chicken on it. Top with julienned peppers and green onions. Garnish with sesame seeds.