Bacon fillets in tomato-pepper cream

Ingredients for 2 servings:

• 6 chicken inner fillets, approx. 50 g each
• 6 slice(s) bacon, thinly sliced
• 60 g red bell pepper(s), diced
• 1 shallot(s), diced
• 50 ml water
• 20 ml red wine, dry, optional
• 100 ml tomatoes, pureed
• 100 ml Cremefine or cream
• 1 tsp dried Italian herbs
• some mustard
• salt and pepper
• Paprika powder
• ½ ball of mozzarella, light if desired

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes

topped with mozzarella

Rub the chicken fillets with mustard and season with pepper and paprika. Wrap each in a slice of bacon. Fry in a deep, non-stick pan (without fat) for about 2-3 minutes on each side until crispy. Remove from the pan and set aside. In the same pan, sauté the diced onions in the bacon fat until translucent, add the diced bell peppers and sauté briefly. Deglaze with red wine and/or water. Cover the pan and simmer on low heat for about 15 minutes. Preheat oven to 180°C (convection oven). Puree the vegetables (with cooking broth), add the passata, herbs, and spices, and simmer for about 10 minutes. Remove the pan from the heat, let it cool slightly, add Cremefine or cream, and season to taste. Pour the sauce into a baking dish. Place the chicken fillets in the pan (they shouldn’t be completely covered in the sauce). Slice the mozzarella and place a slice of mozzarella on each fillet. Place in the oven (middle rack) and bake for about 20 minutes. For light mozzarella, it’s recommended to cover the baking dish for half the baking time to prevent the mozzarella from overcooking. This goes well with gnocchi, pasta, or rice.