Chicken medallions au gratin in tomato sauce

Name: Chicken medallions au gratin in tomato sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 large chicken fillets (approx. 200 g each); 8 discs Breakfast bacon (Bacon); 1 Onion; 250 g cherry tomatoes; 3 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 packages (400 g each) chunky tomatoes; 2 TEASPOONS dried oregano; 7-10 Tbsp Sugar; 100 g grated medieval Gouda

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 large chicken fillets (approx. 200 g each)
8 discs Breakfast bacon (Bacon)
1 Onion
250 g cherry tomatoes
3 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 packages (400 g each) chunky tomatoes
2 TEASPOONS dried oregano
7-10 Tbsp Sugar
100 g grated medieval Gouda

Directions

1
Preheat oven (electric cooker: 250 °C/circulating air: 225 °C/gas: see manufacturer). Wash meat, dab dry and cut in half crosswise. Wrap 1 bacon slice around each. Peel and halve onion and cut into rings.
2
Wash cherry tomatoes.
3
Heat the oil in a pan. Brown the meat in it for about 5 minutes. Season with salt and pepper and remove. Briefly sauté the onion in hot frying fat. Steam cherry tomatoes for about 2 minutes.
4
Add the chopped tomatoes and oregano and bring to the boil. Season with salt, pepper and sugar and simmer for about 3 minutes.
5
Put tomato sauce and meat in a wide casserole dish and sprinkle with cheese. Gratinate in a hot oven for about 10 minutes. Fresh baguette tastes good with it.