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Meat, South and mountains

Stuffed veal breast with Niçoise stuffing and vegetables

Stuffed veal breast with Niçoise stuffing is a cut of veal filled with Swiss chard, rice and parmesan, then roasted in the oven with carrots and potatoes. It serves 4, takes 2.5 hours, has a medium difficulty level, and costs €4.40 per person. Success depends on squeezing the chard dry and basting the roast often for a golden skin.

A veal breast stuffed with Swiss chard, rice and parmesan, roasted in the oven with vegetables, a real Sunday dish from Nice.

Stuffed veal breast with Niçoise stuffing and vegetables
Total time
2 h 30
Difficulty
Medium
Cost per person
€4.40
Calories per person
560 kcalcalculated by Kiloach, your weight coach
Season
Spring, Fall

This is a tender cut you can slice with a fork, hiding a parmesan scented filling with the slightly earthy taste of Swiss chard. Rice keeps the stuffing soft inside, while the outside of the breast turns golden and gently crisp in the oven, basted with its own juices and broth.

This is a dish for a family Sunday or for hosting without rushing around, since everything roasts quietly in the oven while you tend to other things. Kids who like meat in a rich sauce usually enjoy it, though the chard filling appeals more to palates already used to green vegetables.

The ingredients

4 people

Butcher

  • Veal breast with pocket 1.2 kg

Fruits and vegetables

  • Swiss chard 500 g
  • Garlic 2 cloves
  • Carrots 4
  • Potatoes 600 g
  • Onions 2

Pantry

  • Cooked riceoften in the pantry 150 g
  • Chicken broth 25 cl
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Grated parmesan 60 g
  • Eggs 2

Allergens Eggs, Lactose

The step by step recipe

  1. Blanch the chopped Swiss chard, squeeze it well, then mix it with the rice, parmesan, eggs, garlic, salt and pepper. 8 min

    Squeeze the chard in a kitchen towel, it holds a lot of water that would make the filling soggy.

  2. Fill the pocket of the breast with this stuffing, without packing it too tight, and close it with toothpicks or kitchen string.

    The filling swells a bit while cooking, so leave some room.

  3. Place the breast in a roasting dish with the oil, sliced onions and broth, and bake at 180 degrees. 1 h

    Baste the breast every twenty minutes with its juices for a nicely golden skin.

  4. Add the carrots and potatoes cut into chunks around the meat, and continue roasting. 50 min

    Toss the vegetables so they get well coated in the juices.

  5. Let the breast rest for ten minutes, slice it, and serve with the vegetables. 10 min

    Use a sharp knife and cut slices about two fingers thick, the filling holds together better.

Our tips to get it right

  • Ask your butcher for a breast with the pocket already cut, so you don't have to do it yourself and it holds together better during roasting.
  • Close the pocket firmly with several toothpicks or tight kitchen string, otherwise the filling leaks out during cooking and dries out the meat around it.
  • Check doneness by piercing the center of the meat, the juices should run clear, otherwise give it another fifteen minutes in the oven.

The variations

  • Swap the Swiss chard for spinach if you can't find it, the flavor will be slightly milder but the texture stays the same.
  • For a meatless version, stuff large tomatoes or round zucchini with the same rice and parmesan filling, and cut the cooking time to 40 minutes.
  • For a quicker meal, ask your butcher for a breast already rolled and tied, and cook the vegetables separately in a pan while the meat roasts.

What to serve it with

  • A chilled glass of rosé wine
  • A simple green salad
  • Country bread to mop up the juices

Storage

The stuffed breast keeps for 3 days in the refrigerator in an airtight container, sliced meat and vegetables together. It freezes well for up to 2 months, best sliced before freezing so it thaws more easily. Reheat covered in the oven at 150 degrees with a splash of broth so it doesn't dry out.

Questions about this dish

Can you make the stuffing a day ahead?

Yes, you can make the stuffing the day before and keep it in the refrigerator in a sealed container. Fill the breast the day you cook it so the rice doesn't make the meat soggy.

How do you keep the stuffing from leaking out while roasting?

Close the pocket with several toothpicks pushed in firmly or kitchen string wrapped tightly a few times. Don't pack the filling too tight, it swells slightly as it cooks.

Can you replace the rice in the filling with something else?

You can use cooked semolina or stale bread soaked and squeezed dry instead of rice. The texture of the filling will be a bit different but will hold together just as well.

Do you need to tie or bard the breast before roasting?

No, if the butcher already cut a pocket, closing it with toothpicks or thin string is enough. Extra tying is only useful if the cut feels fragile or poorly closed.

How long does it take to make a veal breast stuffed with Niçoise filling and vegetables?

Count 2 h 30 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a veal breast stuffed with Niçoise filling and vegetables?

About 560 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a veal breast stuffed with Niçoise filling and vegetables cost?

About €4.40 per serving, or €17.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains eggs, lactose. Always check the labels of the products you buy.

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