Chicken fillets with bacon wrapped in mushroom cream

Name: Chicken fillets with bacon wrapped in mushroom cream
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Onion; 250 g Mushrooms; 1/2 bunch flat leaf parsley; 4 Chicken fillets (approx. 150 g each); 8 discs Bacon; 2 TABLESPOONS Oil; 1 can(s) (400 ml) Mushroom cream soup "de Paris"; 200 g Long grain rice

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Onion
250 g Mushrooms
1/2 bunch flat leaf parsley
4 Chicken fillets (approx. 150 g each)
8 discs Bacon
2 TABLESPOONS Oil
1 can(s) (400 ml) Mushroom cream soup "de Paris"
200 g Long grain rice

Directions

1
Peel and finely chop the onion. Clean the mushrooms, possibly wash and halve them. Wash parsley and dab dry. Pluck the leaves from the stems, except for a few for garnishing, and chop finely.
2
Wash the chicken fillets, dab dry and cut in half lengthwise. Wrap 1 slice of bacon around each chicken fillet. Heat oil in a pan. Fry the chicken fillets until golden brown all around. Take them out and put them into an ovenproof casserole dish.
3
Sauté the mushrooms in hot frying fat until firm. Add onion and fry briefly. Deglaze with mushroom soup and bring to the boil. Add half of the parsley to the sauce. Fill everything into the casserole dish.
4
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes. In the meantime, prepare rice in boiling salted water according to package instructions. Garnish the casserole with the remaining parsley.
5
Add rice.