Stuffed chicken cutlets

Huile d'olive de Nice PDO
Subtle flavour
Escalopes de poulet farcies
Photo credit: Céline de Cérou
Fancy trying a different way to cook your chicken cutlets? Give this original recipe a go, with a delicious stuffing and a tasty sauce made from tomatoes, paprika, stock, white wine, mustard… and olive oil from Nice PDO! Enjoy your meal!
A PDO
Preparation
30 min
A PDO
Cooking time
35 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Recipes for children Main course

Ingredients

A PDO
For 4 personnes
  • 500 g chicken breasts
  • 1 carrot
  • 100 g + 50 g Emmental
  • 100 g Greek yoghurt
  • 10 g parsley
  • 2,5 c. à soupe Nice olive oil PDO
  • 10 cl lemon juice
  • ½ c. à café black pepper
  • ½ c. à café of salt
For the sauce:
  • 1 c. à café Nice olive oil PDO
  • 1 onion (finely chopped)
  • 2 c. à soupe sweet paprika
  • 1 c. à soupe tomato purée
  • 20 cl chicken stock
  • 15 cl white wine
  • 10 cl light double cream
  • 1 c. à soupe mustard
  • 1 c. à café lemon juice
  • Salt, pepper

Astuce

Choose an olive oil from Nice PDO (subtle flavour) for its aromas of almond and raw artichoke, sometimes complemented by notes of broom blossom, hay, grass, leaves, pastries, ripe apple, dried fruit and citrus.Also choose: PDO olive oil from Nyons, PDO olive oil from Languedoc and French olive oils made from the Lucques, Cailletier and Grossane, Tanche…

Instructions

  • Preheat the oven to 180°C. Cut the chicken breast into slices. Flatten the pieces (to make them easier to roll up, use cling film and a heavy object).

  • Peel and wash the carrot. Grate the Emmental. Wash and finely chop the parsley.

  • In a mixing bowl, mix together the Greek yoghurt, the grated carrot, 100g of grated Emmental, the parsley and 1.5 tablespoons of Nice olive oil (PDO), then season with salt and pepper. Spoon this filling onto the chicken cutlets, roll them up and make a small cut in the top so that the filling is visible.

  • Brush the cutlets with a mixture of 1 tablespoon of olive oil, lemon juice, salt and pepper. Bake in the oven for 20 minutes, then top with the remaining Emmental and bake for a further 5 minutes until golden brown.

  • Whilst the meat is cooking, prepare the sauce: heat the Nice olive oil PDO in a frying pan. Fry the onion for about 3 minutes, add the paprika and fry briefly, then add the tomato purée and mustard and fry for about 1 minute. Pour in the stock and wine, bring to the boil, reduce the heat, cover and leave to simmer over a medium heat for about 20 minutes. Blend the sauce, then return it to the frying pan. Add the cream and lemon juice, season with salt and sprinkle with paprika. Serve the chicken with the sauce.

Astuce

Choose an olive oil from Nice PDO (subtle flavour) for its aromas of almond and raw artichoke, sometimes complemented by notes of broom blossom, hay, grass, leaves, pastries, ripe apple, dried fruit and citrus.Also choose: PDO olive oil from Nyons, PDO olive oil from Languedoc and French olive oils made from the Lucques, Cailletier and Grossane, Tanche…
We recommend...

For this recipe, we recommend using PDO huile d'olive de Nice (subtle taste) for its mildness and its aromas of almond, raw artichoke, broom flowers, hay, grass, leaves, pastries, ripe apple, dried fruit and citrus notes. You can also use huile d'olive de Nyons PDO.

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