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Free range chicken pitas with Gruyère AOP

Printable version PDF file

Serves 4

Main course

30 min

5 min


• 4 free range chicken fillets cut into 5mm escalopes
• the juice of a lemon
• 2 vine tomatoes, deseeded, quartered and sliced
• 1 red onion, finely chopped
• ½ bunch flat leaf parsley, chopped
• 4 tbsp olive oil
• 150g Gruyère AOP, grated
• 4 pita breads (lebanese bread)
• 50g tomato purée
• 1 clove garlic

Spice mixture
• 10g cumin seeds, crushed
• 10g fennel seeds, crushed
• 10g powdered star anise
• 20g sumac
• 20g Espelette pepper, ground
• 10g thyme flowers, crushed
• 20g white sesame seeds, toasted


The day (or 12 hours) before
Dust the bottom of a dish with a third of the spice mixture. Place the chicken fillets on top, sprinkle with half of the onion, parsley, tomatoes and spices and then repeat this procedure with the remaining ingredients. Squeeze over the lemon juice and drizzle with olive oil. 
Cover tightly with clingfilm and refrigerate for a minimum of 12 hours. 
The following day (or 12 hours later)
Remove the escalopes from the marinade, season and quickly grill them on both sides. Put to one side. Débarrasser les escalopes de volaille de la garniture de la marinade, les saler et les griller rapidement des deux côtés et réserver
Strain the garnish, season, combine with the grated Gruyère AOP and put to one side. 
Split the pita breads open, mix the tomato purée with the minced garlic and spread this mixture inside the pitas. 
Slide the escalopes inside the pitas and sprinkle them with the grated Gruyère AOP mixture.
Put the stuffed pitas on a baking sheet or in an ovenproof dish. 
Bake at 200°C for 4 to 5 minutes.
Tip : Serve alongside a tomato sumac salad and hummus.