Summary

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

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Instructions

1. Remove strings from celery, cut into 1 cm pieces. Clean carrot and roughly dice.
2. Heat 2 tablespoons olive oil in a large pan over medium heat. Add 3 roughly diced onions, 3 chopped garlic cloves, celery, and carrot. Sauté for 3 minutes until starting to soften. Add dried Italian herbs. Pour in 1 glass white wine, scraping up any browned bits. Add 1 large can (800g) tomatoes with juice, breaking up whole tomatoes if needed. Stir in 1 pinch cinnamon, 1/2 teaspoon salt, a pinch of pepper, and 1-2 teaspoons sugar. Cover and simmer on low heat for 45 minutes.
3. Using a hand blender, puree the sauce until smooth. Uncover, increase heat to medium, and simmer for 5-10 minutes, stirring occasionally, until the sauce reaches desired thickness. Taste and adjust seasoning with salt and pepper.
4. Halve each of 3 chicken breast fillets horizontally to create 6 thin cutlets. Place one slice of bacon on the cut side of each cutlet. Heat olive oil in a large pan over high heat until very hot. Place cutlets bacon-side down, season exposed chicken with salt and pepper, and fry for 4-5 minutes until bacon is lightly browned. Flip and fry the second side for 3-4 minutes until golden. Check internal temperature reaches 74°C (165°F) in the thickest part.
5. Spread puréed tomato sauce in an ovenproof dish. Arrange fried cutlets on top with bacon facing up. Top each cutlet with 2 large tomato slices and some chopped basil. Sprinkle generously with 100g grated cheese (Parmesan, Pecorino, or Cheddar). Bake in a preheated oven at 220°C (425°F) with grill function for 5-8 minutes until cheese is golden brown.
6. While chicken bakes, cook 400g ribbon noodles according to package directions (2-3 minutes for fresh pasta, 8-12 minutes for dried).
7. Drain pasta and divide among serving bowls or plates. Top with baked chicken and tomato sauce. Garnish with fresh basil and some grated Parmesan.