Baked chicken filets in tomato sauce

Name: Baked chicken filets in tomato sauce
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 4 Chicken fillets (approx. 150 g each); 7-10 Tbsp Pepper; 7-10 Tbsp Salt; 1 potty Sage; 12 thin slices of breakfast bacon; 100 g Onions; 1 Garlic clove; 1-2 TABLESPOONS Olive oil; 1 package (500 g) chunky tomatoes; 1 TEASPOON dried Italian herbs; 1 TEASPOON Vegetable broth (instant); 100 g grated, medieval Gouda cheese; 7-10 Tbsp colourful pepper

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

Meat from the oven is always a good idea! Here the chicken fillets are first wrapped in bacon before they are happily cooked in the tomato sauce.

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

4 Chicken fillets (approx. 150 g each)
7-10 Tbsp Pepper
7-10 Tbsp Salt
1 potty Sage
12 thin slices of breakfast bacon
100 g Onions
1 Garlic clove
1-2 TABLESPOONS Olive oil
1 package (500 g) chunky tomatoes
1 TEASPOON dried Italian herbs
1 TEASPOON Vegetable broth (instant)
100 g grated, medieval Gouda cheese
7-10 Tbsp colourful pepper

Directions

1
Wash the meat, dab dry and season with pepper and a little salt. Wash the sage, dab dry and pluck the leaves from the stalks. Cover the fillets with a few leaves and wrap each with 2-3 slices of bacon.
2
Peel onions and garlic. Chop onions coarsely, press garlic through a garlic press. Heat oil in a pan, fry chicken fillets in it while turning and take them out.
3
Add onions and garlic to the hot frying fat and fry until transparent. Add tomato sauce and dried herbs, bring to the boil and season with salt, pepper and stock. Place in an ovenproof dish, place chicken fillets inside and sprinkle with cheese.
4
Braise in the preheated oven (electric: 200 °C / gas: level 3) for about 30 minutes. Serve sprinkled with sage and coloured pepper. Served with baguette