Mediterranean Chicken Breast Fillets

Summary

Ingredients

• 3 port. Chicken breast fillet (s)
• 6 slices bacon
• 18 olives, black, pitted
• 2 medium onion (s)
• 3 medium tomato (s), (vine tomatoes, alternatively small tomatoes with firm meat)
• 1 can tomato (s), (pizza tomato)
• 3 clove (s) garlic
• 200 g cream
• 200 g feta cheese, (sheep cheese)
• olive oil
• salt and pepper
• Paprika powder
• sugar
• 1 pack herbs Provence, TK

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Instructions

1. Wash chicken breast fillets and pat dry. Season each with salt, pepper, and paprika powder to taste. Wrap 2 bacon slices around each fillet so the ends overlap on top.
2. Heat olive oil in a large skillet over medium-high heat. Place fillets bacon-side-down and sear for 3 minutes until bacon starts to crisp. Flip and sear the other side for 2 minutes. Remove and set aside.
3. In the same skillet, add the diced onion and garlic, and fry over medium heat for 2 minutes until softened. Add the canned pizza tomatoes and cream, stir well, and bring to a simmer. Let reduce for 3 minutes until the sauce thickens slightly. Add a dash of olive oil, then season with salt, pepper, paprika powder, and a pinch of sugar. Stir in about half the Provence herbs pack.
4. Oil a baking dish and pour in the sauce. Arrange the chicken fillets on top. Slice the second onion into rings and quarter the fresh tomatoes, then scatter them over the chicken along with the olives and diced feta cheese.
5. Sprinkle the remaining paprika powder and Provence herbs over the top. Bake in a preheated 200 °C (392 °F) oven for 20 minutes until the chicken reaches 74 °C (165 °F) internal temperature.
6. Serve with crusty bread like baguette or ciabatta to soak up the sauce.