- 2 tbsp. ketchup
- 1 tbsp. olive oil
- 1 tbsp. peanut oil
- 1 tsp. mustard
- 1 dl single cream for sauces
- 4 sprig rosemary
- 0.5 tbsp. Worcestershire sauce
- 2 tbsp. white wine
- to taste salt
- to taste pepper
- 2 dl chicken bouillon
- 1 shallot, chopped
- 75 g mini mange-tout, chopped
- 50 g dried tomatoes in oil, drained, chopped
- 150 g veal sausage meat
- 4 chicken breasts (approx. 120 g each)
- 12 slices fried bacon (ca. 140 g)
Heat the oil and sauté the shallots, mangetout and tomatoes for approx. 3 mins. Add the wine, reduce completely, allow to cool a little. Mix the vegetables with the sausage meat, season.
Season the chicken breasts. Place 3 bacon strips on the work surface, overlapping slightly. Spread ¼ of the sausage meat over the top, smooth down. Position 1 chicken breast in the centre, fold the bacon strips over the top. Wrap the other chicken breasts in the same way. Heat the oil in a wide-bottomed frying pan. Reduce the heat. Add the chicken and rosemary, brown the chicken over a medium heat for approx. 5 mins. each side, finish cooking over a low heat for approx. 10 mins.
Mix the stock with the remaining ingredients up to and including the mustard in a pan, bring to the boil. Reduce the heat and simmer for approx. 15 mins. over a low heat, then season.
- 55 mins Preparation/cooking time: ca. 55m
- Servings For 4 people
- Nutrition 571 Kcal