Filled Chicken Fillet in Leek Sauce

Rinse the fillet and pat dry, cut / prick a pocket into the fillet with a sharp & pointed knife. The leek was already washed and cut in the freezer. There I took it out and put it in a pan with some butter to gently bring it to temperature on a low flame. Put the bacon in a pan and fry until it is crispy brown.

I made half of the fried bacon small with the help of a chopping knife & mixed it with half of the leek. That means the leek and the bacon were cut in half. mix half of the bacon and half of the leek and fill the chicken "pockets" with it. I fixed the overlapping ends of the pockets with toothpicks. I did that so that the filling doesn't fall out of my pocket and get lost 😉

I seared the filled pockets on all sides in a pan with hot sunflower oil. Then they changed the location. They were then gently baked in an oven dish in a preheated oven (180 degrees) for about 30 minutes. During this time when they were cooking in the oven, I turned to the sauce.

I put the remaining half of the leek & bacon in a saucepan with 250ML milk and let it boil. Then add a little roux and thicken it. So that the sauce does not remain so large-pored, I worked the sauce with the whisk and thus conjured up a slightly thicker sauce. If that seems too powerful for you, you can use some bullion instead of milk. I seasoned it with a little pepper, chilli from the mill and garlic powder.

It can be served with pasta, spaetzle or fried potatoes, but I opted for steamed potatoes & for me the decision was exactly the right one. To find out whether it is your taste too, you should try to cook it, the attempt makes you smart & as with all other dishes, taste is and remains different.