Mediterranean chicken breast fillets

Ingredients for 3 servings:

• 3 servings of chicken breast fillet(s)
• 6 slices of bacon
• 18 black olives, pitted
• 2 m.-sized onion(s)
• 3 m.-large tomato(s), (vine tomatoes, alternatively small tomatoes with firm flesh)
• 1 can tomato(s) (Pizza tomatoes)
• 3 garlic cloves
• 200 g cream
• 200 g feta cheese (sheep’s cheese)
• olive oil
• salt and pepper
• Paprika powder
• Sugar
• 1 pack of Herbs de Provence, frozen

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

with bacon, olives and feta

Wash the chicken breast fillets, pat dry, and season with salt, pepper, and paprika. Wrap two slices of bacon over the long and short sides of each breast, ensuring the “sealing” ends are aligned. Heat olive oil in a pan and sear the fillets briefly and vigorously. Sear the “sealing” side first. Then set aside. Sauté 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 a boil briefly, and simmer until lightly creamy. Season with salt, pepper, paprika, and a pinch of sugar, and add about half a packet of the frozen herbs. Grease a baking dish with a little olive oil and pour in the sauce. Place the chicken breasts in the pan. Slice the second onion into rings, quarter the tomatoes, and spread the onions and tomatoes with the olives and diced feta over the meat. Sprinkle some more paprika powder and the remaining herbs on top and bake in a preheated oven at 200 degrees Celsius for about 20 minutes. We like this best with baguette or ciabatta, as it’s a great way to soak up the sauce.