Stuffed Chicken Breast Wrapped in Potatoes on Strips of Cream and Vegetables

Peel the carrots and use an asparagus peeler to slice flat, wide strips (similar to very wide ribbon noodles). Peel and slice the courgette and kohlrabi as well as the carrot. Wash the leek and cut into very fine strips. Each type of vegetable should add up to 100 g after planing (total 400 g). Peel the onion and cut into small cubes. Peel the potatoes and keep them in cold water for the time being. Cut the cheese into small flat slices or slice it roughly so that it is not too bulky when filling. Keep ready.

Wash the meat with cold water, pat dry. Remove skin, fat and tendons if necessary. Then cut the fillets in the middle lengthways (but do not cut through completely!) So that you can unfold them (butterfly cut). Flatten the fillets by hand, season with pepper and salt and cover each with 3 slices of ham lengthways. Spread the cheese over it and close the fillets again. Press firmly.

Preheat the oven to 200 °.

Now use the julienne slicer to slice the potatoes into very fine strips. Collect in a bowl. Pour off the liquid or squeeze out the mixture with your hands before covering. The planed amount should be at least 500 g. Let the oil get hot in a pan. Spread out 1/4 of the grated potatoes in the length of a fillet on a mat. Put it on top and coat the fillet again with 1/4 of the potato mixture. Press everything down well with your hands. Do the same with the 2nd fillet. Now carefully lift both of them into the hot oil with a wide spatula and fry them well all around. When the potato casings have taken on color, place the fillets in the oven on a baking sheet and cook for about 30 minutes. When using a roasting thermometer, the fillets should be removed from the oven when the core temperature has reached 65 - 67 °. The inside is still wonderfully juicy and the potato casing is crispy.

Bring enough salted water to the boil in a larger saucepan so that all the vegetables can steep for 3 minutes. Turn off the heat immediately after adding.

While the vegetables are steeping, sweat the onion cubes in oil. Add tomato paste and roast a little. Deglaze with the white wine and bring to the boil. Pour in the cream, sprinkle in sugar, pepper and salt, stir well and let everything simmer a little. Reduce heat a lot. Sauce should have a creamy consistency, but the fat shouldn't separate itself. If that happens, just add some more wine and stir everything well. Season to taste.

Now drain the vegetables after the 3 minute cooking time has elapsed, drain them well and add them to the tomato cream sauce. Mix everything together well.

Arrange the vegetable strips in the middle of a plate, place a portion of the fillet with the potato coating on top and ................ just let it taste. A dry white wine goes well with it.

Please do NOT put the seared fillets with the potato coating on the wire rack (as you actually do it with a piece of meat) ....... the potato coating will stick to it ........ .... I had this "aha experience". I was able to save it, but I would like to spare others this experience. So just to be on the tin.