Chicken breast in bacon coat

Name: Chicken breast in bacon coat
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Ingredients: 1 collar Soup Greens; 200 g small mushrooms; 8 Chicken fillets (approx. 150 g each); 16 Disc/s Tyrolean bacon (approx. 200 g); 3 TABLESPOONS Oil; 1/4 litre dry white wine; 2 pck. (150 g each) Cream cheese preparation with herbs; 200 g Whipped cream; 3 TABLESPOONS coarse-grained mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

Spoil your loved ones with a delicious casserole! You won't be able to make them any happier than with crispy wrapped chicken fillets in a creamy sauce.

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 6

1 collar Soup Greens
200 g small mushrooms
8 Chicken fillets (approx. 150 g each)
16 Disc/s Tyrolean bacon (approx. 200 g)
3 TABLESPOONS Oil
1/4 litre dry white wine
2 pck. (150 g each) Cream cheese preparation with herbs
200 g Whipped cream
3 TABLESPOONS coarse-grained mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Clean or peel, wash and finely dice the soup vegetables. Clean and possibly wash the mushrooms.
2
Wash the chicken, dab dry and cut in half crosswise. Lightly salt and pepper each half of the fillet and wrap 1 slice of bacon around it. Heat oil in a pan. Brown the fillet packets in portions all around, remove from the pan and put aside.
3
Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Sauté the vegetable cubes in the remaining frying fat for approx. 2 minutes. Deglaze with wine. Stir in cream cheese, cream and mustard. Simmer for about 3 minutes. Season with salt and pepper. Put chicken parcels with mushrooms and vegetable sauce in an ovenproof dish (approx. 30 x 40 cm). Bake in a hot oven for about 30 minutes.