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Chicken Escalopes and Gruyère AOP


Printable version PDF file

Serves 4

Main course

25 min

20 min

Ingredients

  • 100g Gruyère AOP 6 months
  • 4 chicken escalopes, split as for cordon bleu
  • 2 dessert spoons basil pesto
  • 4 dried tomatoes in oil
  • 1 tablespoon oil
  • salt and pepper

Sauce:

  • 1 bunch parsley
  • 3 tablespoons capers
  • 3 tablespoons basil pesto
  • 2 tablespoons pine nuts
  • 3 tablespoons rapeseed oil
  • 3 tablespoons bouillon
  • salt and pepper

Preparation

Open up escalopes, spread inside with pesto. Cut Gruyère AOP in 2-3 mm slices, lay on chicken escalopes, place one tomato on each and close the escalope.

Fasten securely with toothpick and season with salt and pepper.
Fry escalopes on both sides in hot oil for 3 minutes in all, remove toothpick and wrap individually in foil.

Place in the oven at 180°C for 20 minutes until tender.

Finely chop parsley and capers and mix well with the remaining ingredients, adding salt and pepper to taste.