Grilled chicken supreme with Bresse Bleu
Difficulty level: easy
Servings 4 people
Ingredients
- 250 g of Bresse Blue
- 4 nets chicken
- 4 slices bacon
- 2 tomatoes
- 1 c. tbsp sunflower oil
- Flat-leaf parsley
- 1 pinch salt
- 1 pinch pepper
Instructions
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Salt and pepper the chicken fillets. Brown them in a pan with the sunflower oil for 7 to 8 minutes over medium heat, turning them regularly. Remove them from the heat and let them cool.
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Preheat the oven to 200°C.
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Using a sharp knife, cut the chicken fillets through the thickness, without cutting them completely in half.
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Cut the Bresse Bleu and the tomatoes into slices then place them inside the incised chicken fillets.
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Wrap each supreme thus prepared with a thin slice of bacon, making it adhere to itself.
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Place the supremes in a dish and bake for 8 minutes.
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Serve straight out of the oven, accompanied for example by a gratin dauphinois.
© Bresse Bleu®
