Grilled Chicken Breast Rolls

Filets de Volaille en Crottes d’Ane

Preparation info

  • Servings:


    • Difficulty


Appears in

Simple French Food

By Richard Olney

Published 1974

  • About


  • 4 chicken breasts, boned and skin removed
  • Handful chopped fines herbes (parsley, chervil, chives, tarragon—whichever available)
  • 1 heaping tablespoon finely chopped shallots (preferably gray shallots—if neither gray nor red are available, substitute onion and a couple of crushed cloves of garlic, the latter to be discarded after the marination)
  • ½ teaspoon finely crumbled oregano flowers
  • 3 or 4 ounces finely chopped mushrooms
  • The juice of ½ lemon (1 tablespoon)
  • 3 tablespoons olive oil
  • Coarsely ground pepper (or peppercorns crushed in a mortar)
  • Salt


    Make certain that no fragment of bone remains attached to the breast. Open them out, separating the filet from the filet mignon to form an approximate heart shape, flatten with the side of a cleaver or a large knife, and spread them out on a platter covered with all the ingredients except salt. Turn them around and over several times during a 1- or 2-hour period. Salt each filet lightly, coat well with the chopped vegetables from the marinade, roll it up carefully, and fix with 3 or 4 toothpicks. Salt the outside lightly and grill on a preheated grill for from 10 to 12 minutes, turning them every 2 or 3 minutes and basting regularly the colored surfaces, adding more olive oil to the marinade if necessary.