Summary

Ingredients

• 3 chicken breast fillet (s)
• 1 packet puff pastry (frozen)
• 1 Camembert (s), debarked
• sage
• salt and pepper
• 1 egg (s), separated
• 10 potato (s), cook until firm
• thyme
• 75 ml olive oil
• Salt and pepper, rosemary
• Tarragon, grated
• 4 tablespoon mustard
• 1 tablespoon flour
• 125 ml vegetable stock, light
• 1 cup whipped cream
• salt
• oregano
• pepper
• nutmeg

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Instructions

1. Cut a pocket into each of the chicken breast fillets and fill them with camembert. Fix the fillet with toothpicks, season with salt and pepper. Rub with sage and fry on both sides for approx. 3 minutes.
2. Spread out the puff pastry, brush with egg white, put on the chicken breast fillet and fold over it. Brush with egg yolk and place on a tray half lined with baking paper.
3. Peel the potatoes and place in a bowl. Mix the olive oil with the spices well to taste and pour over it. Mix well and also distribute on the baking sheet.
4. Bake in the preheated oven for approx. 30 minutes at 200 ° C.
5. Sweat the flour in a little olive oil in a pan. Deglaze with vegetable stock and whipped cream. Add tarragon and simmer a little. Then stir in mustard and season to taste again with spices.