Bacon-Wrapped Chicken Fillets

Ingredients

• 2 large sweet potatoes
• 1 tsp oil
• 1 tsp seasoned broth
• 4 chicken breast fillets
• 8 thin slices bacon
• 4 sprigs Rosemary
• 1 Tbsp clarified butter
• 500 g shallots
• 2 tbsp butter
• 1 tsp powdered sugar
• 20 ml cognac
• 100 ml roasting stock
• Salt
• Pepper

Instructions

1. 1.

   Peel the sweet potatoes and cut them into cubes. In a wide pot, sauté in oil until lightly browned, then cover with water and add seasoned broth. Simmer covered for about 10-15 minutes over gentle heat.

2. 2.

   Meanwhile, season the chicken breasts lightly with salt and pepper, wrap each in two slices of bacon, and sear together with rosemary sprigs in clarified butter until golden on all sides. Wrap each breast with a rosemary sprig in foil and bake at 180°C for about 12-15 minutes until cooked through.

3. 3.

   Peel, trim, and halve the shallots. Add butter to the pan drippings and sauté the shallots until translucent, dusting with powdered sugar and allowing them to caramelize slightly. Deglaze with cognac and roasting stock, season with salt and pepper, and reduce a little. Remove the chicken from the oven and pour the resulting sauce over the shallots.

4. 4.

   Mash the sweet potatoes and arrange them on warmed plates alongside the chicken and shallots for a decorative presentation. Serve hot.