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  • Menu for 4 persons
  • Preparation time 25 minutes


  • Use a knife to make a lengthwise cut in each breast, creating a pocket for the stuffing.
  • Blanch the spinach and ramps in a large pot of boiling salted water; shock with ice water and drain well.
  • In a skillet, melt a pat of butter and add the chopped shallot. Add the spinach and ramps; season with salt and pepper.
  • Remove from heat and mix with the Tête de Moine AOP in a bowl. Let cool.
  • Stuff the breasts with the spinach mixture.
  • Heat a little oil in a frying pan. Add the stuffed breasts and brown on all sides, then place in the oven at 170°C for 10 minutes.
  • Remove from oven and let rest for 5 minutes.
  • Slice the stuffed breasts.
  • Arrange slices in the middle of the plate and accompany with a little jus.


  • 4 chicken breasts
  • 1 shallot, chopped
  • 50 g spinach
  • 50 g ramps
  • 50 g of Tête de Moine AOP, cut into small dice
  • butter and oil, for frying
  • salt, pepper


  • Turkey or other poultry may be substituted for the chicken.

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