Summary

Ingredients

• 500 g chicken breast
• 150 g cheese, rated
• 1 bell pepper (s), yellow or red
• 1 onion (s)
• 200 g crème fraîche, with herbs
• 250 ml milk
• 2 teaspoons tomato paste
• 1 tablespoon cornstarch
• 100 grams bacon
• salt and pepper
• Cayenne pepper
• oregano

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Instructions

1. Wash the chicken breast, pat dry, and cut into approximately 16 equal-sized pieces. Season with salt and pepper.
2. Dice the bell pepper and onion. Heat a pan over medium heat, add the vegetables, cook for 3 to 4 minutes, stirring occasionally, until softened. Season with salt, pepper, and oregano.
3. Preheat the oven to 180°C / 350°F.
4. In a bowl, combine the cooked vegetables, crème fraîche, milk, tomato paste, and cornstarch. Transfer to a saucepan and heat over medium heat, stirring frequently, for 1 minute until it reaches a gentle boil.
5. Wrap each chicken piece with a bacon strip and place in a baking dish. Pour the sauce over the chicken and sprinkle the grated cheese on top.
6. Bake for 30 minutes until the chicken reaches an internal temperature of 74°C / 165°F.
7. The casserole can be prepared up to 1 day ahead: wrap the chicken in bacon, place in a baking dish, pour the sauce over, and top with cheese. Cover and refrigerate. When ready to cook, place the dish in the preheated oven and bake for 30 minutes until the chicken reaches an internal temperature of 74°C / 165°F.