Flying Jacob

Ingredients for 5 servings:

• 600 ml whipped cream
• 600 g chicken breast
• 4 servings of rice
• salt water
• 3 bananas
• 250 g bacon strips
• 200 g peanuts, salted or unsalted, roasted
• 40 ml ketchup
• 10 ml Tabasco
• some curry
• Paprika powder
• pepper
• Sugar
• lots of herbal salt
• lots of chili powder

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 10 minutes

Swedish cooking

Cut the chicken breast into strips, season lightly, and then fry. Place on a piece of kitchen paper to drain. Alternatively, you can get a grilled chicken and cut it up. Arrange the chicken breast strips in a casserole dish. Whip the heavy cream until stiff peaks form, then season with ketchup, Tabasco, and the specified spices to taste. The finished cream should be hot and flavorful. Slice the bananas and spread them over the chicken breast strips. Then spread the heavy cream over them. Place in the oven for 25 minutes at 200°C (top/bottom heat: 180°C). Meanwhile, cook the rice in salted water as usual. 10 minutes before the casserole is ready, fry the bacon. To keep the casserole relatively low in fat, place the bacon on a piece of kitchen paper to drain shortly after frying. When the 25 minutes are up, remove the casserole from the oven, sprinkle with peanuts, and finally top with the bacon. Serve with rice.