Chicken filet with melted tomatoes

Name: Chicken filet with melted tomatoes
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 Chicken fillets (approx. 140 g each); 1/2 glass (135 g) Pesto; 7-10 Tbsp Pepper; 8 discs Bacon; 1 TABLESPOON Oil (e.g. olive oil); 2 medium-sized onions; 2 Garlic cloves; 8 (approx. 250 g) medium-sized tomatoes; 7-10 Tbsp Salt; 150 g frozen peas; 7-10 Tbsp Basil

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 Chicken fillets (approx. 140 g each)
1/2 glass (135 g) Pesto
7-10 Tbsp Pepper
8 discs Bacon
1 TABLESPOON Oil (e.g. olive oil)
2 medium-sized onions
2 Garlic cloves
8 (approx. 250 g) medium-sized tomatoes
7-10 Tbsp Salt
150 g frozen peas
7-10 Tbsp Basil

Directions

1
Wash the chicken fillets and pat them dry. Cut a pocket into each chicken fillet. Fill with pesto. Season meat with pepper. Wrap 2 slices of bacon around each chicken fillet.
2
Heat oil in a frying pan and fry the chicken fillets for about 10 minutes, turning them several times. In the meantime peel onions and garlic. Finely dice the onions and halve the garlic. Wash, clean and quarter the tomatoes. Remove the chicken fillets and keep warm. Sauté onions and garlic in frying fat. Add the tomatoes and steam for about 5 minutes. Season with salt and pepper. Add peas and steam for about 5 minutes. Arrange melted tomatoes and peas on plates.
3
Sauté onions and garlic in frying fat. Add the tomatoes and steam for about 5 minutes. Season with salt and pepper. Add peas and steam for about 5 minutes. Arrange melted tomatoes and peas on plates. Cut chicken fillets into slices and arrange on the tomatoes and peas. Garnish with basil