Chicken roulade with apples and leeks

1. Wash the leeks and cook for 20 minutes in boiling salted water. Drain and remove the green leaves. Place them on a cloth.

2. Peel the apples and remove the core and seeds. Then cut into thick slices. Melt 30 g of butter in a saucepan and fry the apples. Set aside.

3. Cut each chicken breast into 6 pieces. Sear them in the saucepan with the remaining butter and add salt and pepper. Preheat the oven to 210°C (th.7).

4. Roll out the leaves of the leeks and wrap them around a piece of chicken with an apple slice. Place each roll on an oven dish. Sprinkle with olive oil. Bake for 15 minutes. Garnish with parsley and serve.

Our cooking tip: For a lighter and quicker version, cook the leeks and the chicken at the same time in a steamer.

Photo credit : Sucré Salé