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 the chicken breast fillets, pat dry and season with a little salt, pepper and paprika. Wrap 2 bacon slices once over the long and short sides of each breast, making sure that the locking points are on top of each other.
2. Heat the olive oil in a pan and fry the fillets briefly and vigorously. Fry the side with the locking point first. Then put aside.
3. Fry a finely diced onion with the chopped garlic in the frying fat and deglaze with the pizza tomatoes and cream. Add a dash of olive oil, bring to the boil briefly and reduce to a creamy consistency. Season with salt, pepper, paprika and a pinch of sugar and add about half a pack of frozen herbs.
4. Grease a baking dish with a little olive oil and pour in the sauce. Place the chicken breasts inside. Cut the second onion into rings, quarter the tomatoes and spread the onions and tomatoes with the olives and the diced feta on the meat.
5. Sprinkle some more paprika powder and the rest of the herbs on top and bake at 200 degrees in the preheated oven for about 20 minutes.
6. We like baguette or ciabatta best with it, because it sinks the sauce nicely.