Oven baked chicken breast wrapped in bacon in a veloute sauce with spring salad and asparagus


For:  4 people


  1. Simple dish to make. We clean the chicken breast by cutting off the hanging parts so that we can get from one breast 4 nice slices. We season the slices with salt and pepper and then wrap them in bacon. I am using sliced bacon so one slice covers one slice of chicken.
  2. I fry both sides of the wrapped breast in ghee (olive oil or grape seed oil is also ok) . When they are fried I place them in a heatproof pot. In the rest of the ghee left over I pour a little bit of white wine, then cream (I used coconut cream) approx. 200 ml, a small handful of graded cheese, then I cook it together for a few minutes and our sauce is ready.
  3. Afterwards, I can season it with salt and pepper, if needed. I pour over the chicken the sauce and I bake it ready in the over in 15 minutes on 200 degrees Celsius.
  4. Until the chicken is getting baked in the oven, we have time to prepare the salad and the asparagus. We clean the asparagus and blansir it, i.e. we drop them in hot boiling water for approx. 3 minutes then in ice cold water so that it keeps its color. We can further heat treat it if we like and sauté it in ghee or butter. This time I did not do it as I wanted to taste spring in the young green asparagus.
  5. For the spring salad I grind the red and white cabbage and also the carrots on the bigger-hole grinder. That is it and our salad is almost ready. We mix olive oil and balsamic vinegar for the dressing with a little mustard and a little sugar. We season it with salt and pepper. We can add a little lemon to it. We can further season it with chives. We mix the salad with the dressing before serving.