Chicken Fillet Wrapped in Bacon on Celery-Apple Salad

For the bacon-wrapped chicken fillet, wrap the WECH chicken fillets with 6-7 strips of pancetta each, depending on their size. Preheat the oven to 140° top and bottom heat and a pan to the highest setting.

Place the fillets in the pan and sear on high for a total of 4 minutes (1 minute per side) until the bacon is crispy. Then place the pan in the preheated oven at 140° for about 15 minutes.

Cut away the lower part of the celery and peel it with a peeler. Then cut the celery first into thin slices and then into thin sticks. Cut two apples including peel also first into fine slices and then into thin sticks.

To blanch the celery, bring 1 liter of water with 2 teaspoons of salt to a boil, place the celery sticks in the boiling water for 3-4 minutes and continue to simmer gently. Then strain, rinse with cold water and drain.

For the marinade, mix 3 heaping tablespoons of sour cream, 2 tablespoons of mayonnaise, half a teaspoon each of salt and pepper, and 1 tablespoon of table cider vinegar in a bowl. Then mix the apple and celery sticks, and 25 g chopped walnuts with the marinade.

Arrange the bacon-wrapped chicken fillets on the celery-apple salad with 25 g chopped walnuts and serve.

Preparation Tip:

No oil is required for frying, as the bacon fat releases and the fillets are fried in it.

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