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Chicken Breast stuffed with pistachio, walnuts and comté cheese with a muschroom and rocket salad Recipe

Ingredients for people

  • Free range chicken breast(s) : 6 whole
  • Comté : 100 g
  • Chopped pistachio(s) : 50 g
  • Fresh walnut(s) : 50 g
  • Fine salt : 3 pinch(es)
  • Freshly ground black pepper : 3 Turn
  • Button mushroom(s) : 500 g
  • Olive oil : 30 ml
  • Rocket : 200 g
Method
  • 1

    Cut the comté cheese into 0.5 cm by 5 cm sticks. Chop the pistachios and the walnuts.

  • 2

    Bring a large pan of water to the boil.

  • 3

    Open out the chicken fillets: with the fillet lying flat on the table, unfold sideways starting from the centre, leaving the flesh attached in the middle, until the fillet is about 3 times wider.

  • 4

    Place each fillet on a sheet of cling film and cover with another sheet, hit using a flat, heavy object until the fillet is about 5 mm thick.

  • 5

    Add the chopped nuts and the sticks of comté to the centre of each fillet. Season with salt and pepper and roll into a sausage shape.

  • 6

    Wrap tightly with the cling film and plunge into the boiling water. Boil for about 6 minutes and then turn off the heat.

  • 7

    Peel the mushrooms and chop finely. Season with a dash of olive oil, balsamic vinegar and a few pinches of salt.

  • 8

    Lift the sausages out of the water, remove the cling film and pat dry.

  • 9

    Serve with a rocket and mushroom salad.

Chef's tip

«The chicken rolls can also be served cold or, cut into slices, they can make delicious canapés.»

Stuffed chicken breast fillets with a flavoursome cheese and nut filling, combined with a tasty mushroom and rocket salad.

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(11 votes)

  • Preparation  30mins
  • Cooking time  0h
  • Rest time  0h

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