Amandine Geers’ recipe for chicken paupiettes with herbs and lemon

1. Make a coarse mince with the olives, dried tomatoes, parsley, coriander (or tarragon) and garlic. Take a good tablespoon for the sauce.
2. Spread the escalopes on the work surface. Salt and pepper. Add the mince and fold the escalopes into paupiettes. Tie them very securely. Place them in the steamer basket.
3. Heat 70 cl of water in the lower part of the steamer. Once the water boils, place the basket on top, lower the heat, cover and cook for 20 minutes.
4. Meanwhile, finely mix the remaining stuffing with the olive oil and lemon juice.
5. Serve the paupiettes very hot with this sauce.

Serve with steamed vegetables or polenta.