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Categories:
vegetable oil onion tomatoes tomato puree oregano salt ground black pepper bacon butter tarragon chicken breasts Mozzarella cheese
Viewed: 45 - Published at: 8 years agoIngredients
- 3 tablespoons vegetable oil
- 1 medium peeled finely chopped onion
- 14 ounces canned peeled tomatoes
- 2 tablespoons tomato puree
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 12 teaspoon ground black pepper
- 6 slices streaky bacon, rinds removed
- 2 tablespoons butter
- 1 teaspoon tarragon
- 6 boneless skinned chicken breasts
- 110 g mozzarella cheese
Method
- In a saucepan, heat oil over until medium heat.
- Add onions.Fry for 5-7 Minutes Until soft or translucen but not brown.
- Add Tomatoes with the juices, tomato puree, dried oregano, salt & pepper.
- Stir to mix well.
- Increase heat to bring to boil.
- Reduce heat to low after boiled.
- Leave to simmer for 20 min stirring occasionally.
- Remove from heat and leave aside.
- Heat a frying pan over high heat and fry bacon until brown and crisp.
- Leave Bacon to drain on absorbant paper.It Must Be warm!
- Add butter to same pan and melt over meduim heat.
- When Foam Subsides add tarragon and chicken and fry for 15-20 min.Do In batches if nessasary.
- Preheat Grill to High.
- Transfer Chicken to heat proof serving dish and place a slice of bacon over each chicken breast.
- Spoon The Sauce Made Above Over the chicken And place cheese on top.
- Grill for 4-5 Min or until cheese is light brown.
- Remove from heat and serve immediately.
