Suzanne’s Recipe 28 – 2015 Escalope de Poulet farcie au Comté et Jambon sans gluten

IMG_9949 (400x342)This week I continued with my search for gluten free recipes that are full of flavour, light on the hips and easy to make. As a child I can remember my mother making beautiful layered rolls of different raw meat and cheese. Once these meat envelopes were cooked, we sliced into them and the gooey cheese would run out. In my (daughter’s) recipe this week we have used the simplest ingredients of free range chicken, country ham and mixed this with the divine alpine Comte cheese from the Jura and some white truffle mustard. The different layers of flavours from the chicken, ham and Comte combine to make a delicious light mid-week meal or can be served cold as part of a weekend brunch. I recommend serving this lovely stuffed chicken breast with the delicate Triennes Rosé wine from the Vars region in Provence.

Ingredients for 4 guests:

  • 4 chicken breasts
  • 4 slices country ham
  • 2 teaspoons White truffle mustard
  • 120g Comte vert from the French Market shop
  • ¼ teaspoon Herbes de provence     “       “
  • 25g Butter or olive oil
  • Salt and Pepper

 

Pairing suggestion – a bottle of Triennes Rosé from the French Market in Cape Town

Directions:               

  1. To make the escalope, take the chicken breasts and split lengthways and open up butterfly fashion flattening with the palm of your hand
  2. Smear each breast with ¼ teaspoon of white truffle mustard
  3. Grate cheese over each breaast
  4. Slice ham and place over grated cheese
  5. Sprinkle Herbes over the top of the ham
  6. Roll up the chicken around the filling like a sausage
  7. Tie up with kitchen string ( or use skewers ) to hold filling in place
  8. Srinkle salt and pepper over chicken roll
  9. Heat up butter/olive oil in heavy based frying pan over a medium heat
  10. Fry chicken roll over medium heat for about 15 minutes turning frequently so that the outside browns and the inside is completely cooked
  11. After cooking, remove from pan and rest at room temperature for 2 minutes
  12. Cut off  the string
  13. Slice diagonally at an angle and serve straight away.

Recommended accompaniments baby carrots and little spinach leaves cooked in the chicken fat. Serve with a glass of Provencal Rosé from Triennes.

Bon Appétit!

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