Chicken-bacon crisps in tomato cream with thyme

Name: Chicken-bacon crisps in tomato cream with thyme
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; 200–250 g g cherry tomatoes; 8 Stem(s) Thyme; 2 TABLESPOONS Sunflower or olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 package (500 g) chunky tomatoes; 100 g Whipped cream; 100 g grated medieval Gouda cheese; 8 Wooden toothpicks

AUTHOR
Xavier Baldwin

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
200–250 g g cherry tomatoes
8 Stem(s) Thyme
2 TABLESPOONS Sunflower or olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 package (500 g) chunky tomatoes
100 g Whipped cream
100 g grated medieval Gouda cheese
8 Wooden toothpicks

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 pin it with a wooden skewer if necessary. Peel and halve the onion and cut it into half rings. Wash and drain the cherry tomatoes. Wash the thyme, shake dry and pluck roughly into pieces
2
Heat the oil in a pan, fry the chicken medallions vigorously on all sides (approx. 5 minutes), season with salt and pepper. Remove the medallions from the pan. Add the onion to the hot frying fat and sauté briefly while stirring. Add cherry tomatoes and half of the thyme, steam for 1-2 minutes and deglaze with chunky tomatoes and cream. Bring to the boil, season with salt and pepper and simmer for 2-3 minutes
3
Put the tomato cream with the chicken and bacon crumbs in a wide casserole dish. Sprinkle with cheese and remaining thyme. Gratinate in a preheated oven (electric cooker: 250 °C/ convection oven: 225 °C/ gas: see manufacturer) for approx. 10 minutes. Serve with fresh baguette