3 small chicken breasts or about, 1 1/2 lb chicken breast filet, salt, ground black pepper, 8 thin slices of meaty bacon, 3 oz flour, 3 small eggs, 5 oz grated cheese, hard and smoked each, 8 slices of chicken ham, 3/4 cup sour cream
Remove the bones and the skin of the chicken. Cut the meat into small slices, salt and pepper lightly. Line a 4” deep casserole – about 6” in diameter – with the bacon slices, letting the ends hang over the rim a bit. Coat the meat slices with flour, beaten eggs and finally with the mixture of the two types of cheeses, place one layer of them in the bottom of the casserole. Cover with a few slices of chicken ham, then again with the coated chicken pieces. Continue until all ingredients are used, ending with the chicken on the top. Pour on the sour cream, then fold the ends of the bacon over the layers. Bake in a pre-heated oven over medium heat (355 °F, 330 °F in air-convector ovens) for 1 hour. Cover with aluminum foil for the first 45 minutes as the bacon tends to splatter. Let it cool and sit overnight in a refrigerator. Next day, turn it out on a cutting board, cut into wedges and heat in a microwave or regular oven or serve it cold: it is delicious either way. This dish is quite rich: serve it only with salad.
Preparation time: 1 hour 30 minutes + resting time
One serving: 3850 kJ/921 kcal