Tête de moine, the monk’s head cheese that is scraped off the wheel into a rosette shape, is the perfect cheese for the stuffing mixture. The combination of chard or spinach and wild garlic with crispy shallots and this delicate cheese produces an unforgettable flavour.
If tête de moine is not available a tome or tomme is a fair substitute.
The method of cutting the breast varies between making a cut into the thick side of the breast or cutting it open like a book to produce two flaps, stitching the latter with toothpicks.
Both methods allow for the stuffed breast to be pan-fried, the former to be baked, the latter to be poached.
- 4 x 250 g chicken breasts, cut as requied
- 150 g semi-hard mountain cheese, grated and diced
- 200 g chard / spinach, blanched, ice-cooled, drained, chopped
- 100 g wild garlic / 1 garlic clove, crushed
- 100 g shallots, chopped
- 15 g butter, for frying
- 15 ml oil, for frying
- 5 g black pepper
- Salt, large pinch
- 12 basil leaves
Melt butter in a frying pan, add the shallots, fry over a medium heat until the shallots begin to brown and turn crispy.
Add the chard or spinach and wild garlic or garlic, season.
Remove from heat, add some grated cheese, stir into the mixture. Add remaining pieces of cheese.
Leave to cool.
Cut the breasts, stuff with the chard or spinach mixture.
Pre-heat oven to 170ºC.
Heat oil in a frying pan, brown the chicken breasts on all sides.
Place in the oven, bake for 10 minutes if the breasts are small, 15 minutes if they are large.
Remove stuffed breasts from oven, leave to rest before cutting.
Serve with pasta or rice or with potato cakes dressed with tête de moine rosettes.