500 g chicken breast fillet(s) (or turkey breast fillet)
150 g herb cream cheese (e.g. Philadelphia)
200 ml cream
100 ml milk
1 tsp broth powder (to your choice)
bacon (smoked, in slices)
mustard, medium-hot
garden herbs
possibly salt and pepper
Instructions
1. Wash the meat thoroughly under running water and then pat it dry. Cut each fillet half once and spread it generously with mustard.
2. Wrap the pieces of meat in bacon and place them in a fireproof dish. Roast them in the oven preheated to 160 °C fan-forced for approx. 25 minutes (preheat to 180 °C conventional heat).
3. In the meantime, mix a sauce from cream, milk, bouillon cubes, cream cheese and, if available, chopped fresh garden herbs (e.g. parsley, cress, chervil, chives). Pour the sauce over the fillets and place the dish in the oven for a further 15 minutes.
4. Salt and pepper are not absolutely necessary, bouillon, cheese, mustard and bacon provide enough seasoning. Rice goes well with it, even better curry rice.
Nutrition per serving
kcal: 506
Protein: 47 g · Fett/Fat: 36 g · Carbs: 5 g
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