Summary

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

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Instructions

1. 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.)
2. 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).
3. Wrap the pieces of meat in 1 slice of ham each.
4. Cut the white of the spring onions into small cubes and sauté in oil.
5. Add tomato paste and let it sweat briefly.
6. Pour on the liquid cream, stirring vigorously with a whisk until a homogeneous liquid is obtained.
7. Add the cream cheese, let it melt in the cream and finally stir vigorously with the whisk.
8. Add the cognac, stir in.
9. If necessary, add salt and freshly ground pepper to taste.
10. Fry the wrapped pieces of meat in oil on both sides.
11. Place the nuggets on preheated plates and serve with the cognac cream and the cooked noodles.
12. Go well with: pasta or baguettes