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

Name: Free-Range Chicken Parcels with Mustard and Basil Stuffing and Roasted Limes
Yield: Serves 8
Cuisine: French
Ingredients: salt and pepper; 4 more limes, cut in half; toothpicks; 2 large free-range chickens, about 1,7 kg each rind and juice of 2 limes (use green lemons if you can’t find limes); 100 g breadcrumbs (do NOT use processed cornflake crumbs. Plenty of shops with bakeries sell proper bread-crumbs made from stale bread – these are perfect, and inexpensive); 4 tablespoons Maille Dijon mustard (smooth); 6 heaped tablespoons finely chopped basil; 100 g butter, softened slightly

Preparation info

Serves
8

Difficulty
Easy

Appears in

Feast

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.

Ingredients

Europe
France
Main course
Summer
Mediterranean

Ingredients

Method