Tuscan chicken breast

Ingredients for 4 servings:

• 3 medium-sized onions, roughly diced
• 3 clove(s) garlic, chopped
• 3 stalks of celery
• 1 m.-sized carrot(s)
• 1 large can of tomatoes, whole or chopped (800g)
• 2 stalks of herbs (oregano, thyme), or about 1 tsp. dried Italian herbs
• 1 pinch of cinnamon
• 1 jar white wine
• salt and pepper
• Sugar
• 2 tbsp olive oil
• 400 g tagliatelle, wide
• 3 chicken breast fillet(s), not too small
• 6 slices of bacon
• 2 large tomatoes
• 100 g cheese, for topping, (Parmesan, Pecorino or Cheddar)
• 1 pinch(s) of salt and pepper
• 1 bunch basil, roughly chopped
• some Parmesan, sliced ​​or coarsely grated

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 45 minutes

For the sauce, clean the vegetables. Remove the strings from the celery and cut into approximately 1 cm wide pieces. Peel the carrots and roughly dice them. Heat olive oil in a large pan, sauté the vegetables and herbs for a while. Then deglaze with white wine. Add the tomatoes and their juice, having chopped the whole tomatoes first. Add a good pinch of cinnamon, 1/2 teaspoon of salt, a little pepper, and one or two teaspoons of sugar. Let the sauce simmer gently over low heat with the lid closed. The longer the better, but for at least 45 minutes. Purée the sauce with a hand blender and then simmer uncovered until reduced to the desired consistency, then season to taste. Cut the chicken breasts in half flat to create two roughly equal slices. Place a slice of bacon on each slice on the cut side and place, bacon-side down, in a hot pan with a little oil. Season the tops with salt and pepper. Cook over high heat until the bacon is lightly browned. Then carefully turn it over and cook the other side until it starts to brown, but don’t cook it for too long, or the meat will become too dry. Pour the prepared tomato sauce into an ovenproof dish, place the cooked fillets in it (bacon side up), and top each with two large slices of tomato and some basil. Sprinkle generously with grated cheese and bake in a preheated oven, preferably with the grill, until the cheese begins to brown. Meanwhile, cook the pasta (fresh tagliatelle from the refrigerated section is best). Serve sprinkled with the tomato sauce, Parmesan cheese, and fresh basil.