Chicken and bacon frills in tomato sauce with basil

Name: Chicken and bacon frills in tomato sauce with basil
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 large, double chicken fillets (approx. 800 g); 8 discs Bacon; 1 medium onion; 250 g g cherry tomatoes; 3 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 packages (500 g each) chunky tomatoes; 1-2 TEASPOONS dried oregano or Italian herbs; 100 g grated medieval Gouda cheese; 7-10 Tbsp Basil leaves; 8 little wooden skewers

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 large, double chicken fillets (approx. 800 g)
8 discs Bacon
1 medium onion
250 g g cherry tomatoes
3 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 packages (500 g each) chunky tomatoes
1-2 TEASPOONS dried oregano or Italian herbs
100 g grated medieval Gouda cheese
7-10 Tbsp Basil leaves
8 little wooden skewers

Directions

1
Wash the chicken fillets, dab dry, cut into individual fillets and halve them crosswise. Wrap a slice of bacon around each piece and possibly pin it with a wooden skewer. Peel and halve the onion and cut it into half rings. Wash and drain the cherry tomatoes
2
Heat 2 tablespoons of oil in a frying pan, fry the chicken medallions vigorously on all sides (4-5 minutes), season with salt and pepper. Remove the medallions from the pan. Add 1 tbsp. oil and onion to the hot frying fat and fry while stirring. Add cherry tomatoes, braise for about 2 minutes and deglaze with chunky tomatoes. Bring to the boil, season with salt, pepper and oregano and simmer for about 3 minutes
3
Put tomato sauce and chicken-bacon crumbs in a wide casserole dish. Sprinkle with cheese and gratinate in the preheated oven (electric cooker: 250 °C/ circulating air: 225 °C/ gas: see manufacturer) for approx. 10 minutes. Sprinkle with basil leaves. Serve with fresh baguette