Chicken filets on ribbon noodles

Name: Chicken filets on ribbon noodles
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 400 g Carrots; 200 g ribbon noodles; 7-10 Tbsp Salt; 1/8 l Vegetable broth (instant); 150 g Whipped cream; 100 ml dry white wine; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 4 Chicken fillets (approx. 100 g each); 8 discs Parma ham; 8 Sage leaves; 50 g grated medieval Gouda cheese; 4 TABLESPOONS Breadcrumbs; 1 Egg Yolk; 7-10 Tbsp Sage

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

400 g Carrots
200 g ribbon noodles
7-10 Tbsp Salt
1/8 l Vegetable broth (instant)
150 g Whipped cream
100 ml dry white wine
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
4 Chicken fillets (approx. 100 g each)
8 discs Parma ham
8 Sage leaves
50 g grated medieval Gouda cheese
4 TABLESPOONS Breadcrumbs
1 Egg Yolk
7-10 Tbsp Sage

Directions

1
Wash and peel the carrots and cut them diagonally into thin slices. Cook the pasta in boiling salted water for about 8 minutes. Drain and fill into an ovenproof casserole dish. Bring stock, cream and 6 tablespoons of wine to the boil.
2
Add the carrots and cook for about 3 minutes. Season with salt, pepper and nutmeg and pour over the noodles. Wash the chicken fillets, dab dry and cut them deep lengthwise. Fill each fillet with 2 slices of Parma ham and 1-2 sage leaves.
3
Season the fillets with salt and pepper and place them on the noodles. For the crust, mix cheese, breadcrumbs, egg yolk and remaining wine and spread on the fillets. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 30-35 minutes.
4
Serve garnished with sage as desired.