Chicken Breast in Savoy Coat with Onion Mashed Potatoes

Clean parsley, cut into small pieces. Clean tomatoes, cut in half, cut out core. Cut ham into cubes. Cut out the stem of the savoy cabbage leaves generously, blanch in light salted water, dry leaves well on kitchen paper. Peel onion, brown in a little bit of hot canola oil.

Fry chicken breast in a little hot rapeseed oil briefly on all sides. Remove the sausage meat from the intestine. Mix with sour cream or crème fraiche, ham, parsley and season with pepper. Heat milk.

Peel potatoes, boil in light salted water, drain, steam well, press into heated milk. Season with salt, pepper and nutmeg, stir with wooden spoon until smooth. Fold in onion and keep warm. Lay savoy cabbage leaves on top, brush a small cushion with sausage meat mixture. Place chicken breast on top, brush with remaining mixture, roll up, wrap end of savoy cabbage.

Place in a hot frying pan with a little clarified butter, pour in brown chicken stock. Add rosemary sprigs and peppercorns. Put everything together in the stove at 180 degrees Celsius for ten minutes, then go back to 160 degrees Celsius and finish cooking for another ten minutes. Add tomatoes at the last moment. Cut breast in half diagonally. Remove rosemary.

Serve:

Arrange onion mashed potatoes on plates, add tomatoes, pour sauce. Arrange breast halves on top, garnish with chervil.

Our tip: As an alternative to fresh herbs, you can also use frozen

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