Chicken breast fillet with bacon in tomato and mushroom sauce in the OptiGrill

Ingredients for 4 servings:

• 2 large chicken breast fillets, each at least 250 g
• 24 slices of breakfast bacon
• 500 g mushrooms, fresh
• 6 cocktail tomatoes
• 100 g Emmental cheese, grated
• 150 g herb cream cheese
• 200 ml cream
• 100 ml milk
• 1 tbsp pesto, red
• 4 tbsp tomato ketchup
• 1 tsp stock powder
• n. B. Herbs, Italian
• some pepper, colorful

Instructions

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

Quantity for the baking tray of the Tefal Optigrill+ XL

Divide the chicken breast fillets lengthwise. Wrap each chicken piece individually in bacon. Slice the mushrooms. Quarter the cocktail tomatoes. Combine the herb cream cheese, cream, milk, red pesto, tomato ketchup, bouillon powder, dried Italian herbs, and mixed peppercorns in a bowl and blend with a hand blender until a sauce forms. Cook the wrapped chicken pieces for 18 minutes in the unheated XL baking tray on “Manual Setting Red.” Add half of the mushrooms and all the cocktail tomatoes. Heat for another 2 minutes on Setting Red. Pour the sauce evenly over the chicken pieces in the baking tray. Add the remaining mushrooms. Let it sizzle for 15 minutes on Setting Red. Sprinkle the grated Emmental cheese over the chicken. Heat for another 3 minutes on Setting Red.