Breast of Chicken with Emmenthal, en Papillote

A tasty chicken and cheese fusion.


  • 4 large chicken breasts (skinned and boned)
  • 90 g emmenthal cheese
  • salt and freshly ground black pepper
  • 1 large head of fennel
  • 2 large ripe tomatoes
  • 12 black olives
  • 1 tblsp olive oil
  • 4 tblsp white wine (dry, if possible)


  1. Preheat the oven to 200°C (400°F/Gas 6).
  2. With a sharp pointed knife, make an incision in the rounded side and down the length of each chicken breast, without cutting right to the ends.
  3. Gently make a pocket in each breast.
  4. Divide the cheese into four, and stuff one piece of cheese into each chicken pocket.
  5. Season with pepper, then close the breast to conceal the cheese.
  6. Trim and finely slice the fennel, keeping the tops for garnish.
  7. Peel and slice the tomatoes (plunge them into boiling water for a few seconds in order to remove the skins easily).
  8. Stone and roughly chop the olives.
  9. Heat the oil in a pan and sauté the fennel for about 5 minutes until softened.
  10. Lightly grease four large squares of foil, greaseproof paper or baking parchment and place a portion of fennel on top of each one.
  11. Scatter the fennel with the olives and arrange the tomato slices on top.
  12. Season well.
  13. Place the stuffed chicken breasts on top of the tomatoes and spoon one tablespoon of wine over each.
  14. Close the parcels and seal tightly to make papillotes.
  15. Place in a baking dish and bake for 25 minutes.
  16. Open the papillotes and lift out the chicken and vegetables on to warm plates.
  17. Pour the juices over each, garnish with the reserved fennel tops and serve immediately.


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