For the chicken:
- 4 chicken fillets skin off and bone less
- 4 large sticks kefalotyri cheese
- 2 bacon slices
- 2 table spoons chopped fresh coriander leaves
- Salt and pepper
- 4 table spoons white wine
- 4 table spoons butter
For sauce:
- 1 table spoon butter
- ½ chopped onion
- 200 ml chicken stock
- ½ liter fresh cream
- ½ glass white wine
- 3 tea spoons french mustard
- 5-6 tarragon leaves
- Some colourfull pepper corns
- Salt and pepper
For accompaniment:
- 400 grams vegetables of your choice
- 400 grams potatoes purre
- Small salads
Method:
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Scrach the chicken fillets and open them carefully in to butterfly shape. Beat them lightly until they become flat.
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Add salt and pepper and sprinkle with the chopped cilantro.
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Wrap the cheese sticks with the bacon slices and place them in the middle of the fillets.
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Close the fillets and place them in the oven.
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Pour the wine and butter and bake in preheated oven for 35 minutes at 190 degrees.
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As fillets are baked prepare the sauce.
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Place a small saucepan on fire, heat butter and thoroughly wilt the onion lightly, add the mustard and cook for 1 minute.
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Pour with the wine, let it almost be evaporated to pour the broth. Continue boiling until the broth to be reduce to ¼. Add the cream, tarragon and simmer until the sauce becomes thick.
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Remove the fillets from the pan, cut them diagonally into 3-4 slices and serve over the mashed potatoes with vegetables.
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Pour the sauce, sprinkle the peppercorns and decorate the fillets with small wisps of salad.
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