Butterflies with Chicken

First of all, preheat the oven to 180 degrees top / bottom heat. Then take the garlic bulb and cut off the upper part of it like a lid. Then take a small baking dish (for me it was a small ovenproof bowl), put the sliced ​​garlic bulb in it and drizzle / drizzle with roast olive (oil).

Then put the whole thing in the preheated oven and bake for about 45 minutes until the garlic cloves are soft and brown. If it gets too dark, cover with foil. After baking, remove and place on the worktop where it can cool down. Later release the toes.

Put on a saucepan with water and cook the butterfly noodles according to the instructions, drain in a sieve but do not rinse with water. Now take the chicken breast fillets, wash them off and pat dry with kitchen paper. Then cut into cubes. Put in a large pan, heat with oil and fry.

Take another pan and take the bacon slices out of the packaging, fry them until crispy without adding any fat. Then take on one or more kitchen paper and let the large slices of bacon drip off. Then break.

Peel the onion in the blitz chopper, chop it up and add to the pan with the chicken. Stir and then season with salt and gourmet pepper. Then pour white wine & cream on top. Now remove the roasted garlic and add it, stir.

Let the whole boil down for about 10 minutes. Finally, add / fold in the grated Parmesan and the large pieces of bacon. Sprinkle with chopped parsley and serve immediately in deep plates.