Chicken escalopes with prunes
This recipe is taken from the French magazine Cuisine et Vins de France, February–March 2016.
You can eat them as a main course with a lovely mix of salad leaves this month. In summer, you can serve them with green beans. You can also offer them as part of a drinks-and-nibbles spread.
Preparation
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Step 1
If you haven’t asked your poulterer to do it, slice the escalopes through their thickness to get thin escalopes.
Lay them on a sheet of cling film that can withstand cooking (check the packaging). Spread a thin layer of mustard over them.
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Step 2
Lay the slice of cooked ham on top.
Stone the prunes and cut them into very small pieces. Scatter them over the ham and add the cheese.
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Step 3
Roll the escalope up on itself, pulling it as tight as possible.
Wrap it in the cling film (go round several times so water doesn’t get inside during cooking).
If you have a steam oven, cook the “sausages” for 10 minutes at 100°C.
If you don’t, drop them into a pan of boiling water and let them simmer gently for 20 minutes.
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Step 4
Remove the film and cut them into slices.
Serve with a lovely green salad.
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