John Myers
Ingredients for 4 servings:
- 4 chicken breast fillets
- 1 pack of bacon (breakfast bacon)
- 1 large onion(s)
- 2 zucchinis
- 4 m.-sized tomatoes, cut into wedges
- 1 pack of sauce powder (light sauce)
- 1 pack of cream
- 100 g cheese (e.g. Emmental), grated
- Herbs of Provence
- Salt
- Pepper from the mill
- oil
- 150 ml water
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
topped with zucchini and tomatoes
Peel the onion, slice it into rings, and fry it in hot oil. Then place it in a baking dish. Wash the zucchini, slice it, and fry it on both sides in the same pan. Meanwhile, wrap the chicken breast fillets with two strips of bacon each and secure them with toothpicks. Arrange half of the zucchini slices on the onion rings. Place the chicken breast fillets on top and cover with the remaining zucchini slices. In the same pan (do not rinse in between!), fry the sliced tomatoes until crispy and add them to the baking dish. Mix the cream with the powder for white sauce, adding about 100-150 ml of water. Bring everything to a boil. Season with pepper, salt, and generously with Provençal herbs. Pour the sauce over the tomatoes. Sprinkle with grated cheese. Cook in a preheated oven at 200°C for about 35 to 40 minutes. Serve hot. Serve with rice.
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