Bacon-wrapped chicken breast in tomato-orange sauce

Ingredients for 2 servings:

• 1 large chicken breast, approx. 200 – 300 g
• 5 slices of Black Forest ham
• 250 ml orange juice
• 1 m.-large onion(s), red
• 2 rosemary sprigs
• 50 ml cream
• 1 pinch(s) of salt and pepper
• 1 pinch of chili flakes
• 1 tbsp olive oil
• 1 tsp tarragon
• 1 garlic clove(s)
• 1 tbsp clarified butter
• 1 tbsp, heaped tomato paste
• 1 pinch(s) paprika powder
• 1 pinch(s) of sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Season the chicken breast with salt, pepper, and paprika. Heat a pan with olive oil and the rosemary sprigs and sear the chicken breast on all sides. Remove from the pan and wrap it in the Black Forest ham. Place the chicken breast on the middle rack in an oven preheated to 160°C (top/bottom heat) until an internal temperature of 75°C is reached, approximately 25-30 minutes, depending on the oven. In a pan or saucepan, fry the finely chopped onion and garlic in the clarified butter until lightly browned. Then add the tomato paste and fry. Deglaze with the orange juice. Bring the liquid to a boil and reduce until it thickens slightly. Meanwhile, add the tarragon and cream, bring to a boil, and continue to simmer. Season to taste with pepper, salt, sugar, and chili flakes, depending on the heat. When the chicken breast is cooked, cut into 1-2 cm thick slices, add to the sauce, and serve hot. We like this fruity, spicy dish with rice or pasta and a crisp lettuce, but everyone can decide for themselves.