Rolled chicken breast with southern vegetables

roule Poitrine plt BD-min

Ingredients :

Preparation :

  • 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.
  • Season
  • 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.
Enjoy your meal !

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