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Chicken breast with summer truffle

Ingredients for four persons:

  • 600 gr. or 1lb.4 oz. boned chicken breast
  • 1 jar 25 gr. or 1 oz. whole summer truffle in brine
  • 30 gr. (1½ tbsp) extra virgin olive oil
  • 40 gr. (2 tbps) balsamic vinegar
  • 100 gr. (just over 3 oz.) valerian
  • Salt and pepper to taste


Make tiny incisions in the chicken breasts, and insert the truffle sliced in slivers approx. ½ cm thick. Individually roll up the breasts and wrap in cling film. Steam cook for about 20 mins. Leave to cool, then unwrap and cover with the truffle preserving oil. Place on a serving plate, garnish with the valerian and dress with the balsamic vinegar (or, if you prefer, lemon juice) and a pinch of salt. Serve with toasted french bread.