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Chicken Breast Rolls Stuffed with 0% Carré Frais and Lemon Recipe
Chicken Breast Rolls Stuffed with 0% Carré Frais and Lemon
Cyril Haberland, Château des Reynats, Dordogne, France
Cyril Haberland, Château des Reynats, Dordogne, France
Flavors of Périgord
Total time: 15 to 30 minutes

Cooking time: 10 minutes

Difficulty: Easy
Chef's Note

 Tip: You can add some ground cumin to the Carré Frais before stuffing the chicken.

For 4 servings

Chicken breasts
- 4 squares of Carré Frais 0%, 25 g each
- 4 chicken breasts, 140 g each
- 1 salt-preserved lemon

For the niçoise of green beans
- 1 red tomato
- 1 green tomato
- 1 green onion
- basil, verbena, chives, mint
- 1 tbsp. niçois olives
- 1 Tbsp. roasted pine nuts
- 1 lemon juice
- 3 Tbsp. olive oil
- salt and freshly ground pepper


 Chicken breasts

  1. Cut the lemon into quarters, keeping only the peel, and cut it into thin strips.
  2. Skin the chicken breasts and open them up slightly by making a lengthwise cut.
  3. Season with salt and pepper, place the Carré Frais and lemon in the middle and close up.
  4. Using plastic wrap, form the breasts into a sausage shape and close the ends by tying the plastic wrap in a knot or using a string.
  5. Steam at 100° C/200° F for 10 minutes. Cool and slice thickly.


  1.  Tip the beans and cut into 1 cm lengths.
  2. Cook the beans in a large amount of boiling salted water for 4-5 minutes; refresh immediately in very cold water. Drain and keep cold.

Niçoise and finishing

  1. Cut a cross into the base of the tomato, remove the stem end, and immerse in boiling water for 15 seconds; refresh in cold water.
  2. Peel and seed the tomaotes and cut into small dice.
  3. Chop the green onion finely. Add the lemon juice, olive oil, salt, pepper, green beans, tomato, green onion, olives and pine nuts.
  4. Arrange the slices of stuffed chicken breast, the green bean niçoise and the fresh herbs on plates.
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