Chicken Breast Fillet Wrapped in Bacon
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 large chicken breast fillet (s)
- 1 pack Black Forest ham
- 1 cup Cremefine
- 1 packet processed herb cheese
- 1 pinch (s) pepper
- 1 pinch (s) nutmeg
- 1 kg asparagus
- 1 teaspoon salt
- 2 teaspoons sugar
Print Recipe
Pin Recipe Instructions
- Wash the chicken breast fillets, pat dry and cut in half. Then wrap each of these with Black Forest ham and place them next to each other in a large baking dish.
- Heat the cream in a saucepan, add the processed cheese, let it melt and season everything with a little pepper and nutmeg. Do not salt, because the ham has definitely had enough.
- Pour the sauce over the chicken fillets and let it steep in a preheated oven at 200 degrees for 30 minutes.
- Peel the asparagus, cut off the ends and simmer in as little water as possible (otherwise it will lose too much flavor) with 1 teaspoon salt and 2 teaspoons sugar for about 10 minutes. Depending on the thickness of the asparagus, of course. To check whether it is good, you can lift it out of the water with a fork, if it tilts slightly downwards on the sides, it is perfect. If it sags, if it is cooked too soft, if it stays straight, is it still a little too firm.
- Thanks to the cheese and cream sauce, you no longer need hollandaise with asparagus.
- When the asparagus season is over, a delicious, colorful salad with fresh white bread with sauce or potatoes goes well with it.
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