Raclette with Chicken Breast Fillets

Rinse the chicken breast fillets, dab dry, cut diagonally to the grain into narrow slices and arrange on a platter.

Whip the cream until semi-stiff and mix with the crème fraîche, pepper and curry powder. Arrange the whipped cream in a dessert dish.

Cut the baguettes into slices. Have the raclette machine ready and bake the baguette pieces in portions on the cover plate of the machine.

Peel the clementines, divide them into wedges, arrange them on the plate with the poultry meat and bring everything to the table together with the soy sauce. Cut the Gouda cheese into 2cm wide and 4cm long strips and bring them to the table as well.

Each member of the table places a few slices of meat on the raclette pan, drizzle with a little soy sauce and add 1-2 slices of clementine to the pan.

Fill 1-2 tbsp of the seasoned whipped cream on top of the meat, cover with cheese strips and heat in the raclette machine until the cheese starts to brown slightly. Scrape the contents of the pans onto the plates with a wooden spatula.

A treat for those who appreciate a hint of Asian flavor. Nutritional values per person:

Kilocalories: 1000

Kilojoules: 4200

Egg white/g: 72

Carbohydrates/g: 87

Fat/g: 38

Dietary fiber/g:

Preparation time: about 30 min.

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