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 225ºF for 25 - 35 minutes, or until center temperature reaches 150ºF.

While chicken is smoking place wine, orange juice, shallots, jalapeño, 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.

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.