Chicken Breast Wrapped in Spinach with Mashed Potatoes and Capers

Ingredients

• 350 g pork net (pre-order from butcher)
• 4 large chicken breast fillets
• Salt
• pepper (ground fresh)
• 16 large spinach leaves
• 4 tbsp melted butter
• 800 g starchy potatoes
• 300 ml chicken broth
• 100 ml whipping cream
• 2 tbsp capers
• 100 g bacon cubes
• 40 g Butter
• Nutmeg (freshly grated)

Instructions

1. 1.

   Soak the pork net in cold water overnight, covered, in the refrigerator.

2. 2.

   The next day rinse the pork net thoroughly several times with cold water, draining each time. Wash and pat dry the chicken breast fillets with paper towels. Season with salt and pepper. Wash the spinach and remove stems. Steam the spinach in a steamer basket for 2–3 minutes until wilted, then shock immediately in ice water and drain well.

3. 3.

   Spread the pork net on a work surface and pat dry with paper towels. Place four overlapping spinach leaves on the net, pat dry, and place one chicken breast fillet in the center of the spinach leaves. Press the spinach over the meat. Cut the pork net slightly larger than the fillet and wrap it around the meat. Transfer to a baking dish and brush with melted butter. Repeat until all fillets are wrapped.

4. 4.

   Preheat the oven to 200 °C fan. Peel and cube the potatoes. Boil in salted water for about 30 minutes. After 10 minutes, place the chicken breast fillets in the preheated oven and bake for approximately 20 minutes.

5. 5.

   Meanwhile, bring the chicken broth and 50 ml of cream with the capers to a boil in a pot and reduce by about two‑thirds. Add the capers to the sauce. Roast the bacon cubes in a dry pan. Heat the remaining cream together with butter.

6. 6.

   Drain the potatoes and mash them. Stir in the butter‑cream mixture and bacon cubes, seasoning with salt and nutmeg. Remove the chicken from the oven and carefully remove the pork net. Plate the chicken and mashed potatoes and drizzle with caper sauce.