Stuffed Chicken Breasts

Blanch cabbage leaves in boiling hot water, rinse with cold water and drain. Boil the frozen vegetables briefly in salted water. Lightly pound chicken breasts, season with salt, pepper. Top each chicken breast with half a cabbage leaf and a tiny bit of vegetables, then roll up into parcels. Spread out strudel dough, brush with melted butter and cut in half lengthwise. Wrap chicken breasts with the dough and place on a well-greased baking sheet. Brush dough with beaten egg yolk and bake in oven heated to 200 degrees for about half an hour until nice color. Chop the remaining vegetables, cut cleaned mushrooms into not too narrow slices. In a large saucepan, bring the gravy to a boil with the cream and crème fraîche. Pour in vegetables and mushrooms and cook to a plump consistency. Season with cognac, salt, pepper and parsley. Cut the chicken breast with an electric knife and serve with the sauce, pear wedges and cranberry compote.

Serve with steamed long grain rice.

White wine

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