Preparation time approximately 40 minute – Baking time approximately 20 minutes – Serves 4

To make stuffing:


  • 150 g cooked sauerkraut, drained and oressed
  • 1 boiled potato, peeled and diced
  • 1 shallot, finely chopped
  • 1/4 teaspoon salt, little pepper
  • 4 chicken breasts (approximately 130 g each)
  • 12 rashers of bacon

To make parsley cream sauce


  • 100 ml white wine – Neuenberger if available
  • 200 ml double cream
  • 1 bunch Italian flat parsley, coarsely chopped
  • 1 garlic clove, coarsely chopped
  • 1/4 teaspoon salt, a little pepper


  • Mix in a bowl together cooked sauerkraut, boiled potato, shallot, salt & pepper
  • With chicken breast, make a deep slit along the long side, without cutting all the way through, open up the breast and beat to flatten.
  • Spread filling on one half and close up again
  • Wrap 3 rashers around each breast.
  • Heat a large, non stick frying.
  • Fry chicken breasts with bacon rashers for approximately 2 minutes on each side, place on a baking sheet lined with baking parchment. Dab up the fat with kitchen paper.
  • Bake the chicken for approximately 20 minutes in the middle of oven preheated to 200 C
  • To make the parsley sauce, pour into the same pan white wine and bring to boil
  • Blend double cream, parsley and garlic clove then add to the pan, bring to boil, simmer for approximately 10 minutes, until the sauce is thick and smooth.
  • Add salt & pepper seasoning and serve the sauce with the chicken

Per person: 29 g fat, 43 g protein, 12 g carbohydrate, 480 calories – recipe & photo from The Swiss Cookbook by Betty Bossi