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cooking : 15mn
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Cost : Average cost
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How many people : 4
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Ingredients
- 4 chicken (or turkey) escalopes
- 250 g of grated Leerdammer® fondant
- 2 onions
- salt
- pepper
- butter
- 3 pinches of curry powder
- 100 g of crème fraîche
Category : Winter
This recipe is based on Leerdammer®
Chicken breasts stuffed with grated Leerdammer® fondant
Instructions :
- Fry the sliced onions lightly in some butter until they become transparent.
- Place the escalopes on a flat surface. Add salt and pepper.
- Place the grated Leerdammer® fondant, and then the onions, onto the meat. Roll and tie them up.
- Add a few knobs of butter on top. Place the rolls in a dish. Bake in a pre-heated oven at gas mark 7 for 15 min.
- In the meantime, reduce the crème fraîche over a medium heat. Season with salt and pepper and serve very hot, with basmati rice.
