Chicken Fillets with Spicy Tomato Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 6 piece (s) chicken fillet (s)
- 12 slices bacon
- 400 g cremefine or whipped cream
- 400 g tomato (s), chunky
- 4 tablespoon tomato paste
- 3 tablespoon tomato ketchup
- 2 cloves garlic)
- 0.5 teaspoon ½ rosemary
- 0.5 teaspoon ½ thyme
- 1 teaspoon basil
- 0.5 teaspoon ½ paprika powder, noble sweet
- 0.5 teaspoon ½ cayenne pepper
- salt
- 1 tablespoon butter
- 2 tablespoon breadcrumbs
- some olive oil for the mold
Print Recipe
Pin Recipe Instructions
- Wash the meat, pat dry, cut each fillet in half and wrap a slice of bacon. Place them side by side in a greased baking dish.
- Bring the cream to the boil in a saucepan. Stir in tomatoes, tomato paste and ketchup with a whisk. Peel the garlic and press it directly into the sauce using a garlic press. Season the tomato sauce with the herbs, paprika powder, salt and cayenne pepper to taste. Pour the hot tomato sauce over the meat. Spread the butter in flakes and breadcrumbs on top.
- Bake in a preheated oven (electric stove 175 degrees, convection 150 degrees, gas level 2) for 40-45 minutes.
- Serve with baguette or noodles.
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