Ingredients
5 chicken breasts
100g of cantal
10 slices of smoked brisket
3 carrots
15cl of vinegar
Salt pepper
Oil
Preparation
Cut each chicken fillet into wallets, add salt and pepper.
Arrange 2 thin slices of cantal.
Close the fillet and coat it with 2 strips of bacon. Proceed in the same way for the remaining whites.
Gently brown the whites in a sauté pan with very little hot oil. Moisten with the vinegar and add the carrots cut into whistles. Cover and simmer over low heat while the carrots cook. Then place everything harmoniously in a gratin dish and leave to brown in the oven preheated to 180° for around ten minutes.