>Chicken escalopes stuffed with olives and capers / Escalopes de poulet farcies aux olives et aux câpres

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For 2 / pour 2 personnes

2 chicken breasts or escalopes / escalopes de poulet

100 gm black olives, chopped / olives noires, hâchées

2 cloves garlic, chopped / gousses d’ail hâchées

1 small bunch of parsley, chopped / poignée de persil, hâchée

1 tablespoon capers, chopped / cuillère de câpres, hâchées

2 tablespoons breadcrumbs / cuillères de chapelure

salt, pepper / sel, poivre

olive oil / huile d’olive

250 ml tomato sauce / sauce de tomate

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Cut a slit in each of the escalopes and open out. / Couper une fente dans chaque escalope et les ouvrir.

Mix the other ingredients with a little olive oil and use to stuff the escalopes. / Mélanger les autres ingrédients avec un peu d’huile d’olive et faire farcir les escalopes.

Close, using cocktail sticks to hold the edges together. Fermer, en utilisant des piques à apéritif pour tenir les bords ensemble.

Oil an oven proof dish and put the escalopes in it with the tomato sauce. Cover with aluminium foil and bake in the oven at 180 degrees C for an hour. / Mettre de l’huile dans un plat à four, mettre les escalopes dans le plat et ajouter la sauce de tomate. Couvrir du papier d’aluminium et les faire cuire au four pour une heure à 180 degrés C.

Serve with rice. / Servir accompagné du riz.

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2 responses to “>Chicken escalopes stuffed with olives and capers / Escalopes de poulet farcies aux olives et aux câpres

  1. >Sounds lovely! To clarify, when you specify tomato sauce, do you mean a flavored tomato mixture? (In the US, tomato sauce is just a puree of tomato.)

  2. >@ MulchMaid: I used a simple tomato sauce made with onions and pureed tomatoes from the garden preserved in a jar. Or you could use just the puree if it is liquid enough.

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