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Gruyere Chicken with Semi Dried Tomato Cream

Serves 6


  • 6 chicken fillets, skinned
  • 200g Australian gruyere or raclette cheese, chopped
  • 200g semi-dried tomatoes
  • 30g Australian butter
  • 1 clove garlic, crushed
  • 1/4 cup chicken stock
  • 1 cup Australian creme fraiche or sour cream
  • 1 tablespoon snipped chives
  • salt and pepper, to taste
Download Recipe (PDF)


  1. Using a small pointed knife, cut a deep pocket in the side of each chicken fillet, ensuring not to make the opening too wide. Fill each pocket with gruyere and half the dried tomatoes. Secure opening with skewer. Melt the butter in a frying pan and saute the garlic until softened. Add the chicken and cook on high heat for 5 minutes on each side until well browned. Add the stock and simmer covered for 5 minutes or until the chicken is cooked through. Remove the chicken and keep warm. Simmer until the stock has reduce by half. Chop the remaining dried tomatoes and add to the pan with the creme fraiche and chives. Simmer for 5 minutes or until slightly thickened and season to taste. Serve chicken cut in half on a bed of angelhair pasta or asparagus spears and spoon over sauce. Garnish with extra chives.


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