Poulet Farci au Basilic

Chicken Stuffed with Basil

This is just one of many ways to use the infinitely versatile fresh basil purée. The chicken breasts are delicious simply stuffed with this and grilled, but for a more elaborate and richer dish serve them with this creamy leek and basil sauce.


  • 4 chicken breasts
  • 5 tbsp/75 ml basil purée
  • salt & freshly ground black pepper
  • 1 leek, finely sliced
  • ¾ pt/400 ml fromage frais or bought cream cheese (the low-fat, semi-liquid kind) or single cream


Carefully lift the skin off each piece of chicken, leaving it attached at one end. Cut a slit in the centre of each breast and stuff with 1 tbsp of basil purée. Cover again with the skin, sprinkle with salt and pepper and grill for 15-20 minutes each side, or until the juice from the thickest part runs clear. Meanwhile, make the sauce: in a non-stick pan, cook the leek until tender in a very little of the basil purée oil. Add the fromage frais and reduce by about half over a very gentle heat. At the last minute stir in 1 tbsp/15 ml of basil purée, pour the sauce over the grilled chicken and serve.