Chicken Ballotine stuffed with La Fourme d’Ambert - Fromage AOP Fourme d'Ambert
Debone the chicken thighs and place skin-side down onto cling film. Season. Cut the Fourme d’Ambert into 4 sticks. Place these inside the thighs and season.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.fourme-ambert.com.
Cooking tools:
- Chef's knife
- Cutting board
- Plastic wrap
- Pot
- Skillet
- Saucepan
- Stove
- Serving platter
- Plate
Ingredients
- approx. 200 g Fourme d’Ambert.
- 4 free-range chicken thighs
- Seasonal vegetables
- Salt, pepper
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