What we send:

• farm chicken breast
• jasmine rice
• sheep’s chese
• bacon
• tomatoes
• cherry tomato
• cucumber
• wild garlic
• radish
• bird salad
• sesame oil
• olive oil
• salt
• pepper
• backing sheet

Required tools:

• saucepen
• oven pan
• oven
• large pan
• mixing bowl

Put the jasmine rice in a strainer and wash with cold water, then drip. Fry in a little olive oil, just enough to whiten the grains, salt and then pour twice as much (3 dl) of hot water as you cook rice. Wait until it boils, then cover and cook over low heat. When the water has boiled, take it off the fire andset aside it covered.

Preheat the oven to 200 ° C.

Salt and pepper both sides of the chicken breasts, then brown in a pan with a little olive oil. If they browned, take it out on a plate

While the chicken breasts cool slightly, cut the tomatoes into rings. First, spread the sheep’s curd on each one, then put the tomato rings on it (if it fits, halve the ring) and wrap it in bacon at the end. The bacon slices should be joined at the bottom of the chicken breast.

Place the bacon wrapped chicken breasts in a baking sheet lined with parchment paper and place in a preheated oven for 15-20 minutes or until the bacon is nicely browned.

Cut the cherry tomatoes in half, the radish and the cucumber into small cubes and the wild garlic into larger pieces.

While the chicken breasts are bakeing, make the salad. Mix the prepared vegetables in a mixing bowl with the bird salad and sprinkle with sesame oil. Set aside until served.

When the chicken breast is ready, you era ready to serve. It looks good on the plate if you fill the rice with pudding or some other form and stack it on the plate that way. A small glass is also perfect for this purpose. The trick is to fill the shape well so that the concave, empty part at the bottom does not form when turned over. Put the salad next to the rice and lay the chicken breasts on it.

Enjoy your meal!