If you like kale, I recommend trying this dish. The secret lies in the crispy bacon and spicy cheese sauce. It’s worth making once.
Ingredients for 4 persons:
8 kale leaves
2 chicken breast fillets
8-10 slices bacon
1 bunch parsley
2 cloves garlic grated
salt, white pepper
For cheese sauce:
3 ounces butter
1.5 tbsp flour
2.5 dl milk
10 dkg cheese (easy to melt) to taste
fresh parsley chopped
salt, white pepper
The kale leaves are washed and then dripping. Cut out the thicker veins of the leaves, then cook in boiling salted water for 5 minutes, remove one by one and cool in cold water. This way they retain their beautiful bright color. Once they’ve cooled down.
We’ll put them on a piece of foil that’s more than enough to wrap, when you wrap it up.
Halve the chicken breasts in the middle, then lay your palms on top and cut them into two thin slices.
Place the thin slices one by one on the shouldels, season with salt, pepper and grated garlic, then add the bacon slices and sprinkle with chopped parsley. Wrap the leaves and wrap them tightly in the foil, kneesing them with thread so that the flavours cannot escape during cooking. In the same water in which the necessarys are pre-cooked, the packages are cooked in half an hour.
While the rolls are cooking, prepare the cheese sauce.
For the cheese sauce, a light tug (besamel) is prepared from the butter and flour. Then released with hot milk, crumbled or grate the cheese, depending on the type of cheese used to make it. Boil over a low heat, stirring frequently, until thickened. Season with salt and white pepper. We’ll put chopped parsley in at the end.
Once the rolls have been cooked, remove them from the water, remove the foil and turn them into two or three slices of bacon in a hot pan. Then serve with the cheese sauce and garnish with the fried bacon. As a garnish, you can add boiled brown rice.