Poulard breasts in herb-bacon wrapping

Name: Poulard breasts in herb-bacon wrapping
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 4 Chicken filets (approx. 180 g each); 2-3 stem(s) Basil; 4-8 discs Bacon; 1 (600 g) Bag of TK-"Chef croquettes (e.g. McCain); 750 g broccoli, salt, pepper; 1 can(s) (425 ml) Apricots; 1-2 TABLESPOONS oil, 1/4 l vegetable broth; 7-8 TABLESPOONS france. wine aperitif; 7-10 Tbsp or Sherry; 1-2 TEASPOONS Cornstarch; 100 g + 75 g whipped cream; 1 TABLESPOON Butter; 2 TABLESPOONS flaked almonds; 1 TEASPOON Horseradish (a. d. glass)

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

4 Chicken filets (approx. 180 g each)
2-3 stem(s) Basil
4-8 discs Bacon
1 (600 g) Bag of TK-"Chef croquettes (e.g. McCain)
750 g broccoli, salt, pepper
1 can(s) (425 ml) Apricots
1-2 TABLESPOONS oil, 1/4 l vegetable broth
7-8 TABLESPOONS france. wine aperitif
7-10 Tbsp or Sherry
1-2 TEASPOONS Cornstarch
100 g + 75 g whipped cream
1 TABLESPOON Butter
2 TABLESPOONS flaked almonds
1 TEASPOON Horseradish (a. d. glass)

Directions

1
Wash the fillets, dab dry. Wash the basil. Pluck the leaves. Place 1-2 on each fillet. Wrap 1-2 slices of bacon around each fillet.
2
Put the croquettes on a baking tray covered with baking paper. Bake in a hot oven (electric cooker: 225 °C/ convection oven: 200 °C/gas: level 4) for 15-20 minutes. Turn over after approx. 10 minutes.
3
Clean broccoli, wash it, cut it into florets. Cook for about 6 minutes in 1/4 l boiling salted water. Dice the apricots, except 4 halves
4
Heat the oil. Fry the fillets for 5-6 minutes on each side, season. Keep warm
5
Bring the meat to the boil with stock and wine. Mix starch and 100 g cream, thicken sauce with it. Add diced apricots, season to taste
6
Heat butter. Brown the almonds in it. Drain the broccoli and pour almond butter over it. Whip 75 g cream until stiff. Fold in horseradish. Pour into the remaining apricot halves. Serve everything
7
Drink: cool white wine