Julienne with Chicken, Mushrooms, and Cream Cheese

Ingredients

• Chicken fillet 5 oz
• Champignons 5 oz
• Dried Chinese mushrooms 0 oz
• Hochland Cream Cheese for Cooking 5 oz
• Onion 5 oz
• Bacon 0 oz
• Cream 22% 5 fl oz
• Breadcrumbs 0 oz
• Nutmeg to taste
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Prepare all the ingredients. Rinse the dried porcini mushrooms thoroughly and soak them in hot water for 30 minutes.

Step 2

Dice the onion finely. Slice the mushrooms thinly.

Step 3

Cut the chicken breast into small cubes and slice the bacon into thin strips.

Step 4

Chop the soaked white mushrooms as finely as the onion.

Step 5

Place the bacon in the skillet, set over medium heat, and render the fat.

Step 6

Add the white mushrooms and onion to the bacon. Sauté until the onion becomes translucent.

Step 7

Add the mushrooms and increase the heat — the mushrooms will first release their juices, which will then evaporate. After that, add the chicken and sauté everything together until the chicken turns pale. Taste, and season with pepper and salt if needed, keeping in mind that the bacon contains salt.

Step 8

In a separate saucepan, combine Hochland creamy processed cheese and cream, warming them over low heat while stirring with a whisk. Bring to a smooth consistency. The Hochland processed cheese will give the dish a delicate creamy texture. Add nutmeg and mix well.

Step 9

Place the chicken with mushrooms in the ramekins and pour the cheese sauce over them.

Step 10

Sprinkle the top with julienne breadcrumbs and place in the oven preheated to 390°F for 15 minutes, or until a golden crust forms.

Step 11

Serve the julienne at the festive table.