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Chicken roulade with camembert and fresh basil linguini

MAINS, Poultry

Chicken breast stuffed with camenbert cheese and sage served with fresh basil linguini and beurre blanc.

Note Add the lemon zest to enhance the flavor of the pasta and poultry.

Ingredients

Recipe for 4 persons

For the tagliatelle

200 Gr

Linguine

2 Clove(s)

Garlic

4 Sprig(s)

Basil

1 Box(es)

Cherry tomatoes

50 Gr

Parmigiano reggiano

For the chicken breast

4 Unit(s)

Chicken breast

8 Sprig(s)

Sage

160 Gr

Camenbert

For the sauce

4 Unit(s)

Shallot

8 Sprig(s)

Sage

150 Ml

White wine

150 Gr

Butter

Preparation time: 45 min

Preheat your four at 425 °F

General preparation
Using a kitchen hammer flatten the chicken breasts. Chop the shallots. Take off the basil leaves from the stem. Using a peeler, realise shavings of parmesan.
Chicken preparation
Place the sage leaves and camembert on chicken breasts. Roll breasts tightly and hold your rolls with a skewer.In a nonstick skillet, drizzle some olive oil and sear the roulades of chicken 2 minutes per side. Finish cooking in oven for 12 to 15 minutes. Let rest a few minutes before slicing them.
Sauce preparation
Using an absorbent paper, remove any excess fat from the cooking skillet that was used to sear the chicken roulades. Drizzle some olive oil and sweat the shallots for 1 minute. Deglaze with white wine and reduce by half. Off the heat, whisk the sauce with cold butter cubes.
Preparation of the linguini
In a saucepan, boil a large quantity of salted water. Plunge the linguini and cook following packaging instructions or until al dente.Drain and set aside in a large bowl. Incorporate the chopped garlic, cherry tomatoes, and chopped basil. Season with salt and pepper.
To serve
Each plate drop a roll of chicken topped with beurre blanc sauce and accompany a nice portion of fresh linguini with basil garnished with parmesan shavings.