Ingredients

• -        Chicken breasts
• -        Fried corn
• -        2 tomatoes
• -        1 garlic clove
• -        Heritage Hazelnut Cream
• -        Eggs
• -        Flour
• -        Olive oil

Preparation

1.     Take a piece of plastic wrap paper, put a chicken fillet on it, season and wrap it with the plastic paper.

2.     Once it’s wrapped, form a roller with the paper, holding it from the ends.

3.     Put the roller in boiling water for 10 minutes. When cooked, retire from the water and put away the wrapping paper. Baste the roller into flour, egg and the crushed fried corn.

4.     Fry in hot olive oil (180ºC) and pan until golden. Set aside.

5.     For the sauce, take the tomatoes and the garlic, put them in an oven tray and drizzle with an oil splash. Cook for 45 minutes (160ºC).

6.     Remove from the oven and peel off. Crush and add 2 spoons of Heritage Hazelnut Cream. Season and blend.

Presentation

Draw a tear shape with the sauce, and place the medallion-sliced piece of chicken, semi-mounted, on it.

Add a touch of cut chime, and it’s done!

Pepe Esteban, gastronomic consulting and Campe Catering