John Myers
Ingredients for 4 servings:
- 200 g spaetzle
- 4 chicken fillets
- 8 slice(s) of pancetta or bacon
- 1 tbsp rapeseed oil
- 400 g cherry tomatoes
- 2 sprigs of sage
- 30 g walnuts
- 1 tbsp butter
- Salt and pepper from the mill
- Nutmeg, freshly grated
Instructions
Working time approx. 35 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour
First, prepare the spaetzle in boiling water with a little salt according to the package instructions, then drain and return to the pot. Set the pot aside. While the spaetzle are cooking, season the chicken fillets with salt and pepper, then wrap two slices of pancetta or bacon around each chicken fillet. Place in a pan with hot oil and fry for about 10 minutes, until the bacon is browned. Turn the wrapped chicken fillets over frequently in the pan. Once cooked, remove from the pan and keep warm. Halve the cherry tomatoes, add them to the pan with the cooking fat, salt and pepper, and fry for about 3 minutes, then sprinkle with crushed sage leaves. If you don’t have any fresh or dried sage leaves, you can also use finely ground sage from a sage tea bag; this will not affect the flavor. Place roughly chopped walnuts in a small saucepan or pan with melted butter and lightly toast. Stir the walnut butter into the spaetzle and season with salt, pepper, and nutmeg. Serve with the tomatoes and sliced chicken fillets. It may sound like a lot of work, but since all the steps are done in parallel, it only took me 35 minutes to prepare the meal. Enjoy!
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