Serves 4
150 g diced Munster, 80 g onions, 80 g leek, 3 dl whipping cream, 5 cl dry white wine, 200 g short-grained rice, 1 leek for garnish, 400 g chicken breast, 30 g flour, 3 cl groundnut oil, salt, pepper, flat-leafed parsley.

Chop the onion, mince the leek and put in a saucepan with the cream and the dry white wine.
Parboil for 8 minutes, add diced Munster. When Munster has melted, stir to combine all ingredients thoroughly.
Slice the leek crosswise and cook in salted water.
Cook the rice in salted water for 18 minutes.
Drain the rice well, put in a pan, add half of the sauce and stir to combine.
Cut the chicken breast in thin, long pieces, sprinkle with salt, pepper, flour and sauté in hot oil. Place the rice in the centre of the plate, put the sautéed chicken breast on top and season with the cooked slices of leek.
Pour the rest of the sauce around the arrangement, and garnish with the flat parsley.

Interprofessional trade union
of the Munster Cheese
BP7 - 68001 Colmar