Filet de volaille à la Valaisanne

---

Grilling chicken in a panini press, nearly done.

Chicken breasts from Valais. Herbed chicken breasts with served tomatoes and melted Gruyere cheese

Ingredients

• 600 g boneless chicken breasts
• 2 tomatoes, sliced
• 200 g Gruyère cheese, sliced
• salt, pepper, herbes de provence, to taste

Mise en place

• Pre-heat the oven to 220° C (425° F - gas 7)

Method

1. Grill the chicken breasts until they are almost cooked (about 10 to 15 minutes turning once). Remove from the grill.
2. Place the tomato slices on the chicken and add salt, pepper and herbes de provence.
3. Place the cheese slice on top of the tomatoes and bake in the oven for 5 minutes.

Serving suggestions

On its own or with rösti and salad.

Variations

You could try this with other fowl or game birds, but you will need to adjust the cooking times accordingly.

Try 'grilling' the chicken with a Breville Stainless Steel Panini Press or equivalent. Pre-heat the pannini press, add a teaspoon of olive oil to the palm of your hands and rub both chicken breasts to lightly coat in oil. Place in the press, close and leave for 11 minutes.