Chicken Escalopes Stuffed with Goat Cheese, Olives, and Tarragon

Ingredients

• 4 Chicken breasts (Open like a book to form a pocket.)
• Fresh goat cheese (Quantity unspecified; for the stuffing.)
• Olives (Quantity unspecified; to blend with the fresh goat cheese.)
• Fresh tarragon (Quantity unspecified; leaves picked and roughly torn.)
• Salt (For seasoning; quantity unspecified.)
• Pepper (For seasoning; quantity unspecified.)
• 4 Cured ham (Slices, one to wrap each stuffed chicken breast.)

Steps

1. 1

   Preheat the oven to 200 °C (thermostat 6–7).

2. 2

   Open each chicken breast like a book, making an incision to form a pocket without cutting completely through the meat.

3. 3

   Blend the fresh goat cheese and olives until smooth.

4. 4

   Strip the tarragon leaves from the stems and roughly tear them. Add them to the stuffing, then season with salt and pepper.

5. 5

   Stuff the chicken breasts with the goat cheese, olive, and tarragon mixture.

6. 6

   Wrap each stuffed chicken breast in a slice of cured ham.

7. 7

   Place the stuffed escalopes in an ovenproof dish and cook for 15 to 20 minutes at 200 °C, until the chicken is thoroughly cooked.

8. 8

   Serve piping hot.

Notes

The quantities of fresh goat cheese, olives, tarragon, and seasoning are not indicated in the sources. The recipe text visible on screen is partially illegible; the exact quantity of chicken breasts and slices of cured ham is therefore uncertain. The transcript does not specify a dish or provide explicit instructions for achieving a “beautiful coating”; the cured ham is identified as the wrapping in the OCR text.

Nutrition per serving

• main course
• French
• poultry
• oven-baked
• quick
• family-style