Chicken Escalopes with Herb Sauce

Serves 4

4 chicken escalopes, split as for cordon bleu

2 dessert spoons basil pesto

100g tangy Gruyère AOC

4 dried tomatoes in oil

Salt, pepper

1 dessert spoon oil

Sauce:

1 bunch parsley

3 dessert spoons capers

3 dessert spoons basil pesto

2 dessert spoons pine nuts

3 dessert spoons rapeseed oil

3 dessert spoons bouillon

Salt, pepper

Method:

Open up escalopes, spread inside with pesto. Cut Gruyère AOC in 2–3 mm slices, lay on chicken escalopes, place one tomato on each and close the escalope. Fasten securely with toothpick and season with salt and pepper.

Fry escalopes on both sides in hot oil for 3 minutes in all, remove toothpick and wrap individually in foil.

Place in the oven at 180 degrees for 20 minutes until tender.

Finely chop parsley and capers and mix well with the remaining ingredients, adding salt and pepper to taste.