Send the rose petals. It’s really good ! Cooking the chicken breasts in
makes it top soft. And with the thyme, the
For 4 persons
- 100 ml chicken stock (homemade or reconstituted with a cube)
- 8 strands of thyme
- 200 g of smoked bacon
2 tablespoons of olive oil.
Wash the leeks, split them in half to clean them well and cut them into strips.
Pour 2 tablespoons of olive oil in a frying pan. Heat and add the leek slices. Moisten with the chicken stock and cook covered for 20 minutes. Remove the lid and cook for a further 5 minutes, there should be almost no liquid left.
Drain through a colander. Set aside.
Brown the bacon dry in a frying pan over a fairly high heat. Remove the fat and let them drain on absorbent paper.
Wash and dry the thyme sprigs. Preheat the oven to 180°C, rotating heat.
Cut 4 sheets of baking paper. Take one of them. Make a bed with 14 of the leek filling. Put the chicken escalope, thyme and 14 of the bacon on top. Close the papillote. I bind with a string that’s what I find more practical.