Summary

Ingredients

• 4 chicken breast fillet (s) (approx. 150g each)
• Salt and pepper, pepper
• 2 stalks sage
• 10 slices bacon (breakfast bacon)
• 2 onions)
• 1 clove garlic
• 2 tablespoon oil (olive oil)
• 500 g tomato (s), chunky
• 100 g whipped cream
• 1 teaspoon herbs, dried ital.
• 100 g cheese, rated (Gouda or Emmentaler)

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Instructions

1. Wash the chicken breast fillets, pat dry and season with a little salt and pepper. Wash the sage and pluck the leaves from the stems. Cover the fillets with 1-2 sage leaves and wrap 2-3 slices of bacon on each. Peel the onions and garlic. Roughly dice the onions. Press garlic through a garlic press. Heat oil in a pan. Fry the chicken breast fillets in it for 2-3 minutes, turning, and remove. Sauté the onions and garlic in hot frying fat, add the chunky tomatoes, cream and dried herbs and bring to the boil. Season with salt and pepper. Put the sauce in an ovenproof dish, place the fillets on top and sprinkle with the cheese.
2. Bake in a preheated oven at 200 degrees for approx. 30-40 minutes.
3. With mixed salad or baguette.