Summary

Ingredients

• 2 chicken breast fillet (s), approx. 10 g each
• 8 slices bacon
• 250 g beans, (French beans)
• 4 carrot (s)
• 1 shallot (s), finely diced
• 2 sprigs rosemary
• 2 clove (s) garlic, pressed on
• 1 tablespoon butter
• 2 tablespoon oil, (rapeseed oil)
• salt and pepper

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Instructions

1. Thread the beans, if necessary, blanch in boiling water for 5 minutes, rinse in ice cold, drain and dry with kitchen paper.
2. Peel the carrots with the peeler, dice and also blanch (3 minutes), quench and dry on kitchen paper.
3. Melt the butter in a pan, sweat the shallot cubes briefly in it, then add the beans and carrots. Heat over low heat and swirl every now and then. Season with pepper and salt.
4. Lay out 4 bacon strips next to each other and wrap one fillet in each. Tie with a butcher`s thread.
5. Heat the oil in a second pan and briefly flavor with rosemary sprigs and garlic cloves. Fry the wrapped chicken fillets on all sides over medium heat until the bacon has turned brown. This takes about 15 minutes. Season with pepper. Salt won`t be necessary, that`s what the bacon brings with it.
6. Arrange the vegetables in the middle of the plate, remove the thread from the fillets, cut the meat diagonally into slices and serve on the vegetables.