Stuffed pepper chicken breast

Ingredients for 4 servings:

• 4 chicken breasts
• 2 bell peppers, red
• 1 bunch parsley, flat
• 8 slices of bacon
• 1 ½ cups crème fraîche
• 1 onion(s)
• 2 garlic cloves
• 1 handful of cherry tomatoes
• 1 handful of jalapeño peppers
• ½ pack of sheep’s cheese
• 100 ml milk
• 200 ml water
• salt and pepper
• Paprika powder, sweet
• Paprika powder, smoked
• some vinegar
• 2 tbsp oil

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 45 minutes

Chop the onion and garlic. Finely chop the bell peppers, jalapeños, and parsley, and halve the cherry tomatoes. Score the chicken breasts, season inside and out with salt, pepper, and paprika, then stuff with feta cheese, jalapeños, and parsley. Wrap each breast with two slices of bacon and fry in hot oil. Remove the chicken breasts from the pan and place them in a baking dish. Arrange the bell pepper pieces on top. Fry the onions in the fat; if you like it spicy, add a few more jalapeños. Season everything with paprika and deglaze with the milk. Then stir in the crème fraîche and heat gently, seasoning with salt, pepper, and tomato paste. Add the cherry tomatoes and garlic, and season with a dash of vinegar if desired. Pour the sauce over the chicken and cook in the oven at 180°C (fan oven) for about 30-40 minutes. Serve with pasta. Tips: Add more or less water depending on how thick or thin you want the sauce. You can also thicken the sauce with a little cornstarch after cooking if the peppers have absorbed too much water.