Noodlepan chicken fillet wrapped in savoy cabbage with brie served with spicy cream sauce

Ingredients for Noodlepan chicken fillet wrapped in savoy cabbage with brie served with spicy cream sauce

Instructions for Noodlepan chicken fillet wrapped in savoy cabbage with brie served with spicy cream sauce

To prepare the Noodlepan chicken fillet wrapped in savoy cabbage with brie served with spicy cream sauce recipe, please follow these instructions:

potatoes
The potatoes are thoroughly scrubbed in cold water and placed in a suitable pot. Pour water until it evenly covers the potatoes, add 1-2 tsp. Sea salt and boil them for approx. 10-12 minutes or until they are tender.

savoy cabbage
Cut the root tip of the savoy cabbage and remove the outer leaves. After this, the leaves are cut by piece for piece right at the rootstock. Rinse the leaves in cold water and boil for 3-4 minutes in leachate water. When the cabbage leaves are tender, they are picked up and allowed to cool on a cutting board. Spread them a little bit - it's faster. It should be done with a little caution so the leaves remain the whole.

Chicken fillets
While the savoy cabbage boils, chill the chicken fillets dry with a kitchen roll. Afterwards they are turned into the cone egg and then paned with hazelnut flakes. Spread the paned chicken fillets in a little rapeseed oil at medium heat for 2 x 2 minutes on each side. Remember to season with salt and freshly squeezed pepper. Take care that the nuts do not burn. The chicken fillets must just be transplanted when taken from the forehead.

Wrapping in savoy cabbage
Place the cooked chicken fillets on 1-2 leaves of the cooked savoy cabbage. Put on the top of the chicken fillet a nice slice of Brie or Camenbert. Put another 1-2 leaves of savoy cabbage upstairs and pack the fillets nicely - with caution - so the cabbage leaves remain the whole. Put the "cabbage packages" on a frying pan coated with baking paper. Heat them in the oven at 200 gr. For 5-8 minutes.

Seasoned cream sauce
Put a pan with approx. 1 tbsp. Oil on the stove and switch on it - completely screw up if you are quick to pick a cucumber. Chop a ½ salad cake in fine tern and heat them in the oil for approx. 30 seconds. Then add 2-3 tablespoons. Vinegar, 2 tsp. Curry and 2 tsp. tarragon. Mix the mixture and add 1 tbsp. Sugar and ¼ l-whipped cream. The sauce boils until it reaches a suitable consistency and finally adds a little sea salt. Appetite Recite the cabbage packs on a large dish - possibly. Cut in half obliquely. Put the boiled potatoes in a wreath around the cabbage packs. Pour a little sauce over the cabbage packs and decorate if necessary. With cherry tomatoes - cut into small boats - upstairs.