Breast of Chicken with Emmenthal, en Papillote
- 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)
- Preheat the oven to 200°C (400°F/Gas 6).
- 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.
- Gently make a pocket in each breast.
- Divide the cheese into four, and stuff one piece of cheese into each chicken pocket.
- Season with pepper, then close the breast to conceal the cheese.
- Trim and finely slice the fennel, keeping the tops for garnish.
- Peel and slice the tomatoes (plunge them into boiling water for a few seconds in order to remove the skins easily).
- Stone and roughly chop the olives.
- Heat the oil in a pan and sauté the fennel for about 5 minutes until softened.
- Lightly grease four large squares of foil, greaseproof paper or baking parchment and place a portion of fennel on top of each one.
- Scatter the fennel with the olives and arrange the tomato slices on top.
- Season well.
- Place the stuffed chicken breasts on top of the tomatoes and spoon one tablespoon of wine over each.
- Close the parcels and seal tightly to make papillotes.
- Place in a baking dish and bake for 25 minutes.
- Open the papillotes and lift out the chicken and vegetables on to warm plates.
- Pour the juices over each, garnish with the reserved fennel tops and serve immediately.