Grilled Chicken Breast Rolls

Name: Grilled Chicken Breast Rolls (Filets de Volaille en Crottes d’Ane)
Yield: Servings: 4
Cuisine: French
Ingredients: 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); The juice of ½ lemon (1 tablespoon); Salt; Coarsely ground pepper (or peppercorns crushed in a mortar); 3 tablespoons olive oil; Handful chopped fines herbes (parsley, chervil, chives, tarragon—whichever available); 4 chicken breasts, boned and skin removed; ½ teaspoon finely crumbled oregano flowers; 3 or 4 ounces finely chopped mushrooms

Filets de Volaille en Crottes d’Ane

Preparation info

Servings:
4

Difficulty
Easy

Appears in

Simple French Food

By Richard Olney

Published 1974

About

Ingredients

4 chicken breasts, boned and skin removed
Handful chopped fines herbes (parsley, chervil, chives, tarragon—whichever available)

Europe
France
Main course
Mediterranean
Gluten-free

Method

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 w