Chicken Breast Tuscany
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 2 hrs |
| Total Time | 2 hrs 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 onion (s), roughly diced
- 3 cloves garlic, chopped
- 3 stalks celery
- 1 medium carrot (s)
- 1 large can tomato (s), whole or chopped (800g)
- 2 stalks herbs (oregano, thyme), or approx. 1 teaspoon. Dried Italian herbs
- 1 pinch (s) cinnamon
- 1 glass white wine
- salt and pepper
- sugar
- 2 tablespoon olive oil
- 400 g ribbon noodles, wide
- 3 chicken breast fillet (s), not too small
- 6 slices bacon
- 2 large tomato (s)
- 100 g cheese, for ratinatin, (Parmesan, Pecorino or Cheddar cheese)
- 1 pinch (s) salt and pepper
- 1 bunch basil, roughly chopped
- some parmesan, grated or coarsely grated
Print Recipe
Pin Recipe Instructions
- Clean the vegetables for the sauce. Pull the strings from the celery, cut into pieces approx. 1 cm wide, clean the carrots and also roughly dice.
- Heat the olive oil in a large pan, let the vegetables and herbs sauté a little. Then deglaze with white wine. Then add the tomatoes with the juice, chop the whole tomatoes a little beforehand. Add a good pinch of cinnamon, 1/2 teaspoon salt, a little pepper and one to two teaspoons of sugar. Let the sauce simmer gently over a low flame with the lid closed. The longer the better, but at least 45 minutes.
- Then puree the sauce with the magic wand and then boil down to the desired consistency without a lid, then season again to taste.
- Halve the chicken breasts flat to make two roughly equal slices. Cover each of the slices with a slice of bacon on the cut side and place with the bacon facing down in a hot pan with a little oil, season the top with a little salt and pepper. Fry over high heat until the bacon is lightly brown. Then carefully turn over and the second side
- fry until it gets some color, not too long or the meat will be too dry.
- Pour the finished tomato sauce into an ovenproof dish, place the fried fillets in it (bacon on top) and cover each with two large slices of tomato and a little basil. Sprinkle generously with grated cheese and bake in the preheated oven, if possible with the grill, until the cheese begins to brown.
- In the meantime, cook the pasta (preferably fresh ribbon pasta from the cooling shelf).
- Sprinkle them with the tomato sauce, parmesan and fresh basil.
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