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🍽️ Chicken fillet in spinach and bacon wrap with creamy mashed potatoes and caper sauce

564 kcal · 30 min · 4 servings

Ingredients

• 350 g pork netting (order from the butcher in advance)
• 4 large chicken breast fillets
• salt
• pepper (from the mill)
• 16 large spinach leaves
• 4 tbsp liquid butter
• 800 g floury potatoes
• 300 ml chicken broth
• 100 ml whipping cream
• 2 tbsp capers
• 100 g bacon cubes
• 40 g butter
• nutmeg (freshly grated)

Instructions

1. 1. Place the bacon net in a bowl of cold water the day before.
2. 2. Cover the bowl and store it in the refrigerator overnight.
3. 3. Rinse the bacon net thoroughly several times with cold water the next day.
4. 4. Discard the water each time.
5. 5. Wash the chicken breast fillets under running water.
6. 6. Pat the fillets dry with kitchen paper.
7. 7. Season the fillets with salt and pepper.
8. 8. Wash the spinach thoroughly.
9. 9. Remove the tough stems from the spinach.
10. 10. Place the spinach in a steamer insert over a pot.
11. 11. Steam the spinach for 2 to 3 minutes until wilted.
12. 12. Shock the spinach immediately in ice water.
13. 13. Let the spinach drain well.
14. 14. Lay the bacon net flat on your work surface.
15. 15. Pat the bacon net dry with kitchen paper.
16. 16. Overlap four spinach leaves on the net.
17. 17. Pat the spinach leaves dry.
18. 18. Place a chicken breast fillet in the center of the spinach leaves.
19. 19. Fold the spinach over the meat.
20. 20. Cut the bacon net slightly larger than the fillet.
21. 21. Wrap the meat completely in the bacon net.
22. 22. Place the wrapped fillet in a baking dish.
23. 23. Brush the fillet with melted butter.
24. 24. Repeat the steps for all fillets.
25. 25. Preheat the oven to 200 degrees Celsius with fan.
26. 26. Peel the potatoes.
27. 27. Cut the potatoes into small pieces.
28. 28. Cook the potatoes in salted water for about 30 minutes.
29. 29. Place the chicken breast fillets in the preheated oven after 10 minutes.
30. 30. Bake the fillets for about 20 minutes.
31. 31. Bring the chicken broth and 50 milliliters of cream to a boil in a pot.
32. 32. Add the capers to the boiling liquid.
33. 33. Reduce the sauce to about one-third.
34. 34. Fry the bacon cubes in a dry pan.
35. 35. Heat the remaining cream together with the butter.
36. 36. Drain the cooked potatoes.
37. 37. Mash the potatoes into puree.
38. 38. Stir the butter-cream mixture into the puree.
39. 39. Stir the fried bacon cubes into the puree.
40. 40. Season the puree with salt and nutmeg.
41. 41. Remove the chicken breast fillets from the oven.
42. 42. Carefully remove the bacon net from the fillets.
43. 43. Plate the chicken fillets.
44. 44. Plate the mashed potatoes.
45. 45. Drizzle the dish with the caper sauce.

Nutrition per serving

• kcal: 564
• Protein: 39 g · Fett/Fat: 33 g · Carbs: 34 g