Chicken Swirl with Port Wine Jus

peel off 8 large leaves per lettuce. Preheat stove to 60 degrees.

Preheat plate and griddle.

Blanch the lettuce in portions for about 1 minute, remove with a ladle, rinse (very) cooled, drain on a kitchen towel. Raclette cheese, coarsely grated Mix spices Provençal, fresh with cheese Pepper from the mill: season cheese mixture, season again (no salt !). Spread the cheese evenly on the lettuce leaves, leaving a margin of about 2cm all around. Roll up the lettuce leaves lengthwise.

Cut four strips per chicken breast and season with paprika and salt. Place one chicken strip and 1 stuffed lettuce leaf side by side and form into a scroll (swirl). Stick two swirls on a skewer. Heat clarified butter in a wide, coated frying pan. Reduce temperature. Roast the swirls in portions over medium heat for approx. 5 min. on both sides. Keep the finished skewers warm with the lid closed. If necessary, dab up frying fat with kitchen roll. Pour port wine and soup into the same frying pan, let drippings drip and bubble up. Reduce liquid to one-third, season. Serve: Spread jus evenly on heated plates (sauce level), arrange chicken swirl on top.

By the way: Did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?

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