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