Free-Range Chicken Parcels with Mustard and Basil Stuffing and Roasted Limes

Preparation info
  • Serves


    • Difficulty


Appears in

By Franck Dangereux

Published 2004

  • About

Free-range chickens are not injected with antibiotics, and their flesh is firmer and tastier. Plus they’ve at least had a bit of a life. To get escalopes you need to first debone the raw chicken (see HOW TO). I leave the skin on the breasts for added juice, but it’s up to you which you prefer. Cut a slit into the thicker part of each breast and flap this open to increase the surface area for stuffing.