Summary

Ingredients

• 2 handfuls basil
• 500 g chicken breast
• some salt and pepper
• 6 plum (s), dried
• 100 g bacon, sliced
• 2 tablespoons oil
• 100 g cream
• some parsley
• 1 teaspoon vegetable stock
• 2 dashes lemon juice
• 1 egg yolk
• 1 shallot (s)
• 1 clove garlic
• 200 g spinach leaves, frozen
• some nutmeg
• 200 g macaroni
• 30 g parmesan, rated
• 1 packet puff pastry, fresh, approx. 275 g

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Instructions

1. Cut the puff pastry into three parts and peel it off the paper.
2. Wash the chicken breast, pat dry and cut a pocket into it. Season the insides with salt and pepper, place 2-3 basil leaves in a chicken breast and fill with 2-3 plums. Wrap with the bacon slices. Fry in a pan with oil.
3. Then place the meat on the puff pastry and roll it up, close and brush with the egg yolk and a teaspoon of cream mixed. Bake in the oven at 225 degrees for about 20 minutes.
4. Deglaze the roast set with 200 ml water and the rest of the cream. Stir in parsley and vegetable stock, bring to the boil with the sauce thickener and allow to thicken a little. Then season with salt, pepper and a few squirts of lemon juice.
5. Cook the pasta according to the instructions on the packet. Fry the chopped onion and the pressed garlic with the thawed spinach leaves in a pan and season with salt, pepper and nutmeg. Add the spinach and pasta to the sauce. Arrange a noodle nest on the plate and place the sliced chicken breast on top. Garnish with parmesan cheese.