Starter, Tartine / sandwich

Crécy toast with Jaunette Jurassic and chicken

People 4 Foodlovers
Preparation 30 min.
Cooking time 20 min.

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  • 160 g Jaunette Jurassic
  • 4 generous slices of wholegrain bread
  • 150 g carrots
  • 300 g farmhouse chicken fillet
  • 40 g semi-salted butter
  • Tarragon
  • 6 red radishes
  • A few pink peppercorns
  • Fine salt, freshly ground pepper

Preparation steps

Preheat the oven to 190°C.
Peel the carrots, cut into thick slices and boil in salted water.
While they’re cooking, heat a frying pan and melt the butter. When it is nice and frothy, gently cook the chicken fillets, seasoned with a grind of pepper.
Place the slices of bread on a sheet of baking paper.
Garnish each slice with a serving of cooked carrots.
Chop the chicken and place a few pieces on each slice of bread.
Cut the cheese into pieces and add a few to each slice.
Bake in the oven for 5-6 minutes.
Once the cheese has melted, remove from the oven.
Garnish with a few slices of radish, which will add a nice tang, and the tarragon leaves for a slightly aniseed flavour.

😉 Tip: You can replace the chicken with veal and add a touch of grainy mustard for a more piquant kick.

Crécy chicken slice with Jaunette Jurassic

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