chicken Paupiettes

Chicken Paupiettes with Goats Cheese and Pink Peppercorn Filling

Easy recipe for chicken with pink peppercorns and goats cheese
Course Lunch
Cuisine British
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Author Fiona Maclean


  • 2 chicken breasts
  • 70 g soft goats cheese
  • 10 pink peppercorns
  • 4 pieces serrano ham
  • 100 ml white wine
  • 1 tablespoon olive oil
  • salt and pepper


  1. Take each chicken breast and put between two pieces of cling film. Beat out with a rolling pin till the breast is as thin as possible and the shape is as square as possible. Pre-heat the oven to 180c
  2. Crush the peppercorns and chop up one piece of ham. Mix the peppercorns and ham with the goat's cheese
  3. Put half the cheese in a heap just to one side of centre on each
  4. Fold up the sides of the chicken breast, over the stuffing - start with the long sides, then pull the top and bottom over.
  5. Turn the paupilletes over and wrap with the remaining strips of ham.
  6. Using kitchen twine, wrap the paupilletes up as if wrapping a parcel first so that each parcel is divided into quarters, then with two more turns of the string, so that there are eight segments.
  7. Put the oil in an ovenproof skillet and heat. Put the parcels in the pan and seal on all sides for a minute.
  8. Pour the wine into the skillet and bring to a gentle simmer. Put the skillet into the oven and cook for 15 minutes
  9. Remove the string before serving.