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Chicken Breasts Stuffed with Tête de Moine AOC |
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Serves 4
- 4 chicken breasts
- 1 shallot, chopped
- 50 g spinach
- 50 g ramps
- 50 g Tête de Moine AOC, cut into small dice
- butter and oil, for frying
- salt, pepper
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Directions:
| Use a knife to make a lengthwise cut in each breast, creating a pocket for the stuffing. |
| Blanch the spinach and ramps in a large pot of boiling salted water; shock with ice water and drain well. |
| In a skillet, melt a pat of butter and add the chopped shallot. Add the spinach and ramps; season with salt and pepper. |
| Remove from heat and mix with the Tête de Moine AOC in a bowl. Let cool. |
| Stuff the breasts with the spinach mixture. |
| Heat a little oil in a frying pan. Add the stuffed breasts and brown on all sides, then place in the oven at 170° C for 10 minutes. |
| Remove from oven and let rest for 5 minutes. |
| Slice the stuffed breasts. |
| Arrange slices in the middle of the plate and accompany with a little jus. |
| Tip: Turkey or other poultry may be substituted for the chicken |
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