Authentic home cooking from France, with US measurements.

Originally published on Cookpad France as Paupiettes de poulet au roquefort/champignons

Chicken Paupiettes with Roquefort and Mushrooms

Name: Chicken Paupiettes with Roquefort and Mushrooms
Total time: 1500 s
Yield: 2 servings
Ingredients: 2 chicken cutlets; 2 wedges light Roquefort cheese; 1 teaspoon oil; Parsley, shallot, salt, pepper; Fresh mushrooms

hervouet veronique @15Agathe2014

This recipe is adapted for the Weight Watchers program.

hervouet veronique @15Agathe2014

This recipe is adapted for the Weight Watchers program.

Saved

Ingredients

25 minutes

2 servings

2chicken cutlets
2wedges light Roquefort cheese
1 teaspoonoil
Parsley, shallot, salt, pepper
Fresh mushrooms

Saved

Steps

25 minutes

1

Slice the mushrooms and sauté them until they release their moisture.
2

Blend about 2 tablespoons of the mushrooms with the parsley, shallot, and Roquefort cheese. Season with salt and pepper.
3

Lay the chicken cutlets flat on your work surface. Sprinkle with salt. Place the filling in the center of each cutlet.
4

Tie up each cutlet with kitchen twine, then wrap tightly in plastic wrap. Tie again to secure.
5

Bring a large pot of water to a boil. Add the wrapped paupiettes and simmer gently for 10 to 15 minutes.
6

Remove the plastic wrap from the paupiettes.
7

Heat the oil in a skillet and brown the paupiettes for 2 minutes on each side. Serve with sautéed vegetables and pasta.