Classic and creole Leffond

Preparation

• 1
  Slice the chicken breasts in thin strips and cook them in olive oil.
• 2
  Once cooked, place them in the small glasses.
• 3
  Remove the white crust of the Leffond and mix the cheese with the coconut milk. Add the curry and pore the creamy preparation on the chicken.
• 4
  Peel the pineapple and remove the core. Dice the flesh of the pineapple and place into the glasses.
• 5
  Decorate with some leaves of chervil.