Ingredients :
- 4 chicken breasts
- 2 hard-boiled eggs
- 100 g roquefort cheese
- 50 g black olives
- 200 g white wine
- 200 g chicken broth
- 20 g butter
- 2 tablespoons oil
- Thyme
- Chopped parsley
- Pepper
- Salt
Preparation :
- First we clean the chicken breasts well, removing the fat. With a sharp knife we cut them in half lengthwise, without reaching the other end and set aside.
- Next, we prepare the filling. Place the grated hard-boiled eggs, the Roquefort cheese, the sliced black olives in a container and season.
- We mix well to form a more or less compact dough and we are filling the breasts.
- Then, in a frying pan, melt the butter in oil and brown the breasts on both sides over high heat.
- Then we pour the white wine over it and let it evaporate. Then add the broth, along with two tablespoons of thyme and parsley.
- Cook over medium heat until the sauce is reduced and the breasts are ready.