Chicken fillet in curry cream

Ingredients for 3 servings:

• 500 g chicken inner fillet(s)
• salt and pepper
• 2 tbsp mustard, medium hot
• 6 slices of bacon
• Parsley
• 1 cup crème fraîche
• 250 g Cremefine, 15%
• 3 tsp curry powder
• 20 g tomato paste
• 1 pinch(s) of sugar
• Oil for greasing

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Preheat the oven (electric oven: 200°C, fan oven: 180°C). Grease a baking dish with oil. Wash the chicken fillets and pat dry, season with salt and pepper. Spread each fillet thinly with mustard. Wrap each fillet with a slice of bacon and place seam-down in a large baking dish. Wash the parsley, shake dry, pick off the leaves, and finely chop. In a bowl, combine the crème fraîche, cream, curry powder, and tomato paste until smooth. Stir in the chopped parsley, reserving a little for garnish. Season to taste with pepper, salt, and sugar. Pour the cream mixture over the meat and cook in the hot oven on the second rack from the bottom for about 20-25 minutes. Sprinkle with the remaining parsley. Serve with rice or a baguette and a mixed salad.