Roros `Wrapped` Chicken Nuggets in Cognac Cream
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 chicken breasts
- 2 large spring onions
- 200 ml sweet cream
- 250 g cream cheese
- 2 tablespoon tomato paste
- 2 cl cognac or brandy
- 10 slices ham, raw, thinly sliced - depending on the number pieces meat
- a bit salt
- some pepper, from the mill
- some oil to smooth out the form
- some oil to fry the onions
- Pasta, as a side dish - amount as required
Print Recipe
Pin Recipe Instructions
- Cook the pasta according to the instructions on the packet. Drain and keep warm (or later toss briefly in a little butter and let warm again.)
- Wash the chicken breasts, pat dry and cut into 5 equal pieces each (the thin tip is 1 part, the rest is halved twice (depending on how big the chicken breasts are).
- Wrap the pieces of meat in 1 slice of ham each.
- Cut the white of the spring onions into small cubes and sauté in oil.
- Add tomato paste and let it sweat briefly.
- Pour on the liquid cream, stirring vigorously with a whisk until a homogeneous liquid is obtained.
- Add the cream cheese, let it melt in the cream and finally stir vigorously with the whisk.
- Add the cognac, stir in.
- If necessary, add salt and freshly ground pepper to taste.
- Fry the wrapped pieces of meat in oil on both sides.
- Place the nuggets on preheated plates and serve with the cognac cream and the cooked noodles.
- Go well with: pasta or baguettes
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