Easy chicken vol-au-ven | Exceldor

Ingredients

• 2 Exceldor boneless chicken breasts
• 1 teaspoon (5 ml) dried parsley
• 1 teaspoon (5 ml) paprika
• 1 teaspoon (5 ml) onion powder
• 1 teaspoon (5 ml) garlic powder
• 1 teaspoon (5 ml) Provence herbs
• Olive oil
• Salt and pepper from the mill
• 3 garlic cloves, finely chopped
• 1 leek, thinly sliced
• 3 Nantes carrots cut in half lengthwise, sliced thinly
• 1 packet (227 g) white mushrooms, sliced
• 1 cup (250 ml) cooked edamame beans
• 1/4 cup (60 ml) butter
• 2 cups (500 ml) chicken broth
• 1 cup (250 ml) milk
• 2 pinches of nutmeg
• 1 1/3 cup (375 g) maple bacon cooked crispy, coarsely chopped
• 6 croissants cut in half
• 3/4 cup (170 g) Le Fin Renard cheese grated