Chicken Breast Wrapped in Bacon with Truffled Pastasotto

Chicken breasts: Remove the skin from the breasts and score a pocket. Unfold the meat, season with salt and pepper, fill in the sage and close another time. Place five bacon slices on top of each other, place a chicken breast on top and roll it up with the bacon. Repeat this process with the remaining chicken breasts Heat some olive oil in a frying pan. Sauté the chicken breasts in it on all sides and cook in the heated oven at 150 degrees bottom and top heat for 10-15 minutes until done.

Pastasotto: Heat the olive oil in a saucepan and lightly fry the red onions. Add the rice noodles, stir briefly and extinguish with the white wine. Season with salt and pepper and add half of the chicken stock. Cook the pasta risotto in about 15 minutes, stirring constantly and gradually adding the remaining chicken stock. Finally, mix in the truffle butter, Parmesan cheese and kitchen herbs.

Serve: Arrange the pastasotto on plates. Cut the finished chicken breasts into slices and place on top. Garnish with fresh sage and baste with a little drippings.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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