Chicken in tomato cream

Ingredients for 4 servings:

• 4 chicken breast fillets, 150 g each
• 4 slices of breakfast bacon
• 2 large onions
• 3 m.-large tomato(s)
• 2 tbsp oil
• 200 g whipped cream
• 1 tbsp cornstarch
• 1 tsp dried herbs of Provence
• salt and pepper
• n. B. Cheese (Gouda), grated

Instructions

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

Wash the chicken breast fillets, pat dry, and season with salt and pepper. Then wrap each one in a slice of bacon. Peel the onions and slice into rings. Wash the tomatoes and cut each into 3 thick slices. Heat the oil in a large non-stick pan. Fry the chicken breast fillets for about 5 minutes until golden brown on all sides, then remove. Now fry the onions in the frying fat and remove them. Now fry the tomatoes for about 3 minutes, turning once and removing them as well. Arrange the tomato slices in a baking dish. Place the chicken breast fillets on top and scatter the onion rings over them. Whisk the cream with the cornstarch until smooth and stir in the dried herbs de Provence. Season generously with salt and pepper. Pour the herb cream over the meat and sprinkle with grated Gouda, if desired. Bake the casserole in a preheated oven (electric oven: 175°C, fan oven: 150°C, gas mark 2) for about 25-30 minutes. Serve with pasta.