1 chicken breast
tagliatelle, a flat pasta like linguini, but wider
Jarlsberg cheese (or Emmenthal)
2 teaspoons green pesto
1-2 glasses white wine
Take the chicken breast and unfold the gujon (the strip underneath). Put in a thick slice of brie and fold back. Paint the chicken breast with garlic butter, then wrap the chicken in some smoked bacon. Try to lay the bacon so the chicken is well covered. Then place in an oven at 180 degrees C. (350 degrees F.) for 45 minutes. While this is cooking, gently fry some crushed garlic in butter, add 1-2 glasses of white wine and allow to reduce. Put the tagliatelle on to cook, add the cream to the garlic and white wine mix. When this thickens, add 2 teaspoons of Pesto. Add this sauce to the cooked and drained pasta. Finally mix in grated jarlsberg to the pasta to taste.
Serve a bed of pasta on a plate, and place the chicken parcel on top. Pour some of the sauce from the chicken pan over the chicken, and enjoy!!
bacon recipe courtesy of: Hamish Redpath, NetCooks.com, United Kingdom, email@example.com