Bacon chicken fillet in tomato cream

Name: Bacon chicken fillet in tomato cream
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 Onion; 4 Chicken fillets (approx. 150 g each); 8 Disc/s Bacon; 2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 7-10 Tbsp Salt; 250 g cherry tomatoes; 8 Stem/s Thyme; 1 pck (each 500 g) chunky tomatoes; 100 g Whipped cream; 100 g Gouda (play); 8 little wooden skewers

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

When this chicken comes out of the oven, smells great and was so easy to prepare, you'll forget that it's only Monday!

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 Onion
4 Chicken fillets (approx. 150 g each)
8 Disc/s Bacon
2 TABLESPOONS Oil
7-10 Tbsp Pepper
7-10 Tbsp Salt
250 g cherry tomatoes
8 Stem/s Thyme
1 pck (each 500 g) chunky tomatoes
100 g Whipped cream
100 g Gouda (play)
8 little wooden skewers

Directions

1
Peel the onion and cut into strips. Wash the chicken fillets, dab dry and cut in half crosswise. Wrap 1 slice of bacon around each piece and fix with wooden skewers.
2
Preheat oven (electric cooker: 250 °C/circulating air: 230 °C/gas: see manufacturer). Heat the oil in a pan, fry the meat thoroughly all around, season with pepper and remove. Sauté onion in hot frying fat for approx. 4 minutes. Wash the cherry tomatoes. Wash thyme, shake dry. Add both. Deglaze with chunky tomatoes and cream. Bring to the boil, season to taste with salt and pepper. Grate cheese roughly.
3
Spread the tomato cream and the pieces of meat in an ovenproof dish. Sprinkle with cheese. Bake in a hot oven for about 10 minutes. Baguette tastes good with it.