Chicken breast in cream with bacon, brie and honey
Of course you will discover a great recipe!
Self-invented, because then you could fit the right flavors together.
With this recipe, the dogs were allowed to get the scale in the end and they loved it to.
Chicken Breast
P.p 1 chicken breast
On a cutting board you put bacon in slices under each down.
A piece of 6 thin slices of 2 cm wide.
So +/- 12 cm comes out in terms of the size of the chicken filé.
Carefully cut the chicken filet through half, in length.
Place 1 side on the bacon.
Spread the cream-herb cheese, with or without garlic, on the chicken filet and place the other half on top.
Then sprinkle this with salt and pepper for the taste.
After this you put the bacon around the stuffed chicken filet.
Place the chicken filet in an oven dish with some olive oil on the bottom.
Put this in the oven.
180 degrees
30 minutes
After 15 minutes you put some mushrooms in the bowl and pour some cream into the dish to, not over the chicken filet but next to it.
There you also do some pepper over it.
Put the dish back in the oven for 15 minutes.
Put carefully the mushrooms and the lettuce cream at the bottom.
You put 2 small slices of brie on the chicken filet and on top of that you put a teaspoon of honey.
You do something for the sauce in the dish, it's good for sherry or wine.
Not too much.
Just for the taste.
Then another 10 minutes at 150 degrees in the oven.
This is so divinely tasty that it can replace a steak.
What I eat for example are sprouts.
With lump of butter at last and some nutmeg and baked potatoes, peeled and sliced
with garlic.
A restaurant would be jealous about it.
Eat tasty 🙂
You can find more of my recipes on my website
http://angelwingsrecepten.nl/kipfile-room-spek-en-brie-en-honing/
And translate it!
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