Ingredients
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1 piece of salted fat with meat from Charcuterie Fortin
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1 chicken breast
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5 sun-dried tomatoes
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3 basil leaves
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A pinch of Herbes de Provence
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4 tbsp olive oil
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Salt, pepper
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Butcher’s twine
Preparation
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Preheat oven to 350 °F.
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Cut the fat into thin slices.
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On a sheet of plastic wrap, spread the thin slices of fat.
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Open the chicken breast in three pieces to make it thinner and more even.
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Lay the chicken over the fat slices evenly.
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Brush the chicken with olive oil.
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Season with salt and pepper.
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Place the basil leaves in the center.
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Chop the sun-dried tomatoes and place in the center.
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Add a pinch of Herbes de Provence.
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Roll it all up like a roast using the plastic wrap.
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Cut pieces of twine to the same length and tie along the roast.
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Tie each piece securely.
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Add olive oil to a frying pan.
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Sear the roast in the pan for 5 to 10 minutes until browned.
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Bake for about 30 minutes at 350 °F.