Roros 'wrapped' chicken nuggets in cognac cream

Ingredients for 2 servings:

• 2 chicken breasts
• 2 large spring onions
• 200 ml sweet cream
• 250 g cream cheese
• 2 tbsp tomato paste
• 2 cl cognac or brandy
• 10 slice(s) ham, raw, in thin slices – depending on the number of pieces of meat
• some salt
• some pepper, from the mill
• some oil to grease the mold
• some oil for frying the onions
• Noodles as a side dish – quantity as required

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Cook pasta according to package instructions. Drain and keep warm (or briefly toss in a little butter and reheat). Wash the chicken breasts, pat dry, and cut each into 5 equal pieces (the thin end is 1 piece, and the rest is halved twice, depending on the size of the chicken breasts). Wrap each piece of meat in a slice of ham. Cut the white part of the spring onions into small cubes and sauté in oil. Add the tomato paste and sauté briefly. Pour in the liquid cream, whisking vigorously until smooth. Add the cream cheese, melting it in the cream, and finally whisk vigorously. Add the cognac and stir in. Season to taste with salt and freshly ground pepper. Fry the wrapped pieces of meat in oil on both sides. Place the “nuggets” on preheated plates and serve with the cognac cream and cooked pasta. Serve with pasta or baguettes.