Ingredients
serves 4
- 4 chicken breasts, approx. 130 g each
- salt
- pepper from a mill
- 120 g of spicy Tilsiter, thinly sliced
- 12 slices of cured bacon
- cooking butter or cooking cream
vegetables:
- 1 tbs of sugar
- 1 tbs of butter
- 250 g of sliced shallots
- 300 g of apples such as Cox Orange, peeled, cored and sliced
- 50 mL of cider or chicken stock
- ½ a tbs of balsamic vinegar
- salt
- pepper from a mill
- toothpicks or skewers
Recipe source
These recipes have been made available to us by Swissmilk. The Swissmilk website with 8,000 free recipes. Cooking tips, things worth knowing about milk and nutritional information can be found at:
www.swissmilk.ch/rezeptePreparation
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1 Slice the chicken breasts lengthwise, horizontally, being careful not to cut right through them. Open out to double the surface area. Lay transparent foil on top and flatten out, using a heavy frying pan. Season the meat, lay the cheese on top and roll up lengthwise. Wrap three slices of cured bacon around each one and fix in place with a toothpick or skewer.
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2 Fry the chicken in hot butter for about 15 mins.
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3 For the vegetables: Caramelize the sugar to a light brown in a stainless steel frying pan. Add the butter and melt. Put in the shallots, place a lid on the pan and sweat the shallots on a low heat for 5 mins. Then add the apple slices and briefly sweat with the shallots. Deglaze with wine or stock, put the lid on and simmer for 5-10 mins. until just soft. Add the balsamic vinegar and season.
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4 Serve the chicken breasts and vegetables on warmed plates.
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Bon
Appétit
Appétit
