Chicken, Caprice des Dieux, bacon, broccoli
. Season with salt and pepper and roll. Turn the tip tightly, so the sausage itself stretches. Knot.Bring water to a boil. Put the sausages in the water. Turn the heat and leave simmer about 5 minutes. Remove from heat and simmer for another 10 minutes.Remove the chicken sausage from the plastic wrap and wrap into the slices of smoked bacon. Color light brown in butter.<br />
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Cut florets from half the broccoli and cook in salted water until al dente. Drain and rinse under cold water. Stove in a little butter and season.Peel the stem of the broccoli, cut into pieces and cook with the remaining broccoli florets in salted water until tender. Mash. Season.<br />
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Cut the toast into small cubes and fry until golden brown in plenty of olive oil and butter. Remove from the fat and season with pepper and salt.Cut the Caprice des Deux into cubes.Cut the chives. Mix the three ingredients. "Pin It")
Serves: 4
Cooking Time: 20 min
Season: Summer
Type of dish: Main course meat
Cuisine: French
2 chicken breasts
9 slices smoked bacon
125 g Caprice des Dieux
1 slice toast
1 broccoli
chive
butter
salt and pepper
Remove the small fillets of the chicken breast. Cut horizontally 4 slices from each chicken breast. Turn the slices flat with the back of a pot.Divide the beaten flat pieces on 3 pieces of plastic wrap (rectangular shape). Season with salt and pepper and roll. Turn the tip tightly, so the sausage itself stretches. Knot.Bring water to a boil. Put the sausages in the water. Turn the heat and leave simmer about 5 minutes. Remove from heat and simmer for another 10 minutes.Remove the chicken sausage from the plastic wrap and wrap into the slices of smoked bacon. Color light brown in butter.
Cut florets from half the broccoli and cook in salted water until al dente. Drain and rinse under cold water. Stove in a little butter and season.Peel the stem of the broccoli, cut into pieces and cook with the remaining broccoli florets in salted water until tender. Mash. Season.
Cut the toast into small cubes and fry until golden brown in plenty of olive oil and butter. Remove from the fat and season with pepper and salt.Cut the Caprice des Deux into cubes.Cut the chives. Mix the three ingredients.
Cut florets from half the broccoli and cook in salted water until al dente. Drain and rinse under cold water. Stove in a little butter and season.Peel the stem of the broccoli, cut into pieces and cook with the remaining broccoli florets in salted water until tender. Mash. Season.
Cut the toast into small cubes and fry until golden brown in plenty of olive oil and butter. Remove from the fat and season with pepper and salt.Cut the Caprice des Deux into cubes.Cut the chives. Mix the three ingredients.