Chicken breasts stuffed with pistou

The pistou used to stuff the chicken breasts is the Provençal version of pistou.  It goes extremely well with the chicken, which can be served hot (as described in the “Method”) or left to cool in the foil and then chilled and sliced.  When served this way, it makes an excellent picnic dish or it can be served as a starter.

Preparation Time: 20 Mins

Cooking Time: 35 Mins

Total Time: 55 Mins

Ingredients

For 4 servings…

4                    Chicken supremes    

For the pistou

2 slices            Baguette   

10 gms            Basil  - chopped       

3 cloves           Garlic  - chopped     

3 tbs               Olive oil    

 gms               Parmesan cheese     

2 tbs               Water  - hot

1 tbs               Pine nuts   

Method

Heat an oven to 180°C.

Flatten the chicken breasts slightly and place each one on a square of lightly oiled kitchen foil.

To make the pistou…

Cut the crusts off the baguette slices and turn the insides into breadcrumbs.

Blend the basil, garlic and olive oil together in a food processor.  Add the cheese and breadcrumbs and mix with the water to make a spreadable paste.  Mix in the pine nuts.

To cook the chicken…

Divide the mixture between the chicken breasts and spread it evenly over the non-skin side of the meat.  Roll up each breast to enclose the pistou and gather the foil together firmly.

Place the foil parcels on a roasting tin and cook in the oven for 35 minutes.  Unwrap and serve each chicken breast with its cooking juices spooned over it.

Variations

The dish can also be made with boned chicken thighs.

Wine recommendations

A white or a red wine would work.

Conventional

     Beaujolais Villages

     Montlouis

Interesting

     Côtes de Gascogne rouge or blanc

     Graves blanc

     Menetou-Salon rouge or blanc

     Riesling