Rolled chicken breast with southern vegetables
- 1 cooked chicken breast, JEAN ROUTHIAU
- 2 red peppers
- 2 green peppers
- 2 yellow peppers
- 4 sprigs thyme
- 4 teaspoons crème fraiche
- 1 trickle olive oil
- Halve the peppers, remove the pips and lay them on a baking tray covered with aluminium foil or baking paper, with the curved side upwards.
- Cook in the oven for 15 min at 180°C, until the skin begins to blacken, then remove from oven and leave to cool.
- Remove the skins from the peppers and cut the flesh into thin slices. Divide the slices into two piles: 1/3 and 2/3
- Slice the chicken breast.
- Place the chicken breast slices in a dish and spread a teaspoon of crème fraiche on the inside.
- Spread over the "1/3" pile of pepper slices, then place 1 sprig of thyme on each chicken slice.
- Delicately roll the chicken breast slices, and hold them together with a toothpick.
- Liquidise the remaining "2/3" pile of pepper slices with 2 tablespoons of water and the leaves from 2 sprigs of thyme until a fairly thick sauce is obtained. Season the sauce and pour into a bowl.
- Cut the rolled slices into small rounds and serve on a tray.
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