John Myers
Ingredients for 4 servings:
- 4 m.-sized onion(s)
- 3 large beefsteak tomatoes
- 750 g chicken breast
- 2 packs of bacon
- Pepper from the mill, white
- Salt
- some oil
- 200 ml cream
- 1 tsp herbs de Provence
- 1 tbsp, leveled cornstarch
- 100 g cheese, grated (mountain cheese)
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour
Peel the onions and slice into rings. Cut the tomatoes into thick slices. Cut the chicken breast into medallions and wrap them in bacon. Secure with toothpicks, if desired. Season with salt and pepper on both sides. Fry the medallions in a pan with a little oil for about 2 minutes on each side. Remove from the pan. Fry the onion rings in the drippings and remove from the pan. Fry the tomato slices in the drippings for 2 minutes on each side. Layer the medallions, onion ring, and tomatoes in a greased baking dish. Mix the cream, herbs, and cornstarch until smooth. Season well with salt and pepper and pour over the meat. Sprinkle with grated mountain cheese. Bake in an oven preheated to 175°C for about 25-30 minutes. Remove from the oven and garnish with fresh herbs, if desired.
Facebook Comments