Looking for a slightly different way to cook chicken? Then try it with tapenade. ( see tapenade post of 30 March 2016)
It won’t take long to prepare or cook and will bring the flavours of the Mediterranean to you.
Moreover, as it is cooked in steam, it is limiting the fat content to a minimum. Good news for the waistline!
If you wish to serve it with sauce, use a light Béchamelas I did on this occasion.
2 chicken fillets
Black olive tapenade
Light Béchamel sauce ( white sauce)
1. Put the fillets on a plate and spread the tapenade over each fillet.
2. Roll tightly and tie each fillet with cotton to form a roll.
3. Cook in a pressure cooker for 10 minutes.
4. Check that the meat is well cooked, remove the cotton, cut thick slices and serve immediately. A salad or steamed new potatoes go well with this dish. And a glass of Chablis !