John Myers
Ingredients for 4 servings:
- 800 g chicken fillet(s)
- 8 slices of breakfast bacon
- 1 onion(s)
- 250 g cherry tomatoes
- 2 sprigs rosemary
- 2 tbsp oil
- salt and pepper
- 500 g tomato paste, chunky
- 100 g whipped cream
- 100 g Gouda, grated
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes
You will need 8 wooden skewers. First, cut the chicken breasts into 8 pieces, then wrap them in bacon and secure them with the wooden skewers. Peel the onion and cut into half rings. Wash the cherry tomatoes. Pick the rosemary and chop it finely if desired. Heat the oil in a pan and brown the chicken pieces on all sides, season with salt and pepper, remove from the pan, and set aside. Sauté the sliced onion in the remaining frying fat, add the cherry tomatoes and a little rosemary, and sauté. Then add the chopped tomatoes and cream and bring to a boil. Season with salt and pepper and simmer for about 2-3 minutes. Transfer the sauce and meat to a baking dish, sprinkle with Gouda cheese, and scatter the remaining rosemary on top. Bake in a preheated oven at 250°C for about 10 minutes. Serve with spaghetti or rice.
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