Chicken Breast with Mashed Potatoes and Caper Sauce

Soak the pork caul in cold water the day before, cover and chill overnight in the refrigerator.

The next day the repeatedly rinse the pork caul thoroughly in cold water and drain the used water repeatedly. Rinse the chicken breast halves and pat dry with paper towels. Season with salt and pepper. Rinse the spinach and remove stems. Steam the spinach 2-3 minutes in a steamer saucepan, then immediately rinse under cold water and drain well.

Spread the pork caul on the work surface and pat dry with paper towels. Overlap 4 spinach leaves, pat dry with paper towels and place a chicken breast half in the center of the spinach leaves. Fold the spinach over the meat. Cut the pork caul slightly larger than the chicken and wrap the meat. Place in a baking dish and brush with the melted butter. Repeat until all chicken is wrapped.

Preheat the oven to 200°C (approximately 400°F) convection. Peel the potatoes and cut into small pieces. Cook in salted water for about 30 minutes. After 10 minutes, place the chicken in the preheated oven and cook for about 20 minutes.

Meanwhile, bring the chicken broth and 50 ml (approximately 1/4 cup) cream to boil in a pot and boil down to about one third. Add the capers to the sauce. Cook the bacon in a dry frying pan, drain and dice. Heat the rest of the cream together with the butter.