Sun-Dried Tomato Chicken with a Creamy Sauce Recipes

Cooking Time: 1 hr +
Serves: 6   

Ingredients

6 large skinless, boneless chicken breasts 5-6 red onions peeled and thinly sliced 2 large cloves garlic, crushed 2 x 190g jars Sacla' Sun-Dried Tomato Paste 12 rashers lean streaky bacon 50g butter 500ml half fat creme fraiche 12 stalks fresh chives

Instructions

Preheat the oven to 200°C, Gas Mark 6. Melt the butter in a frying pan. Add the onions and garlic and gently cook until the onion is very soft, about 30 minutes, stirring regularly. Add in the 2 jars of Sacla' Sun-Dried Tomato Paste and stir well. Remove six large dessertspoonfuls of the tomato and onion paste to a separate bowl. Fill the bottom of a lasagne type dish with the remaining paste, and spread evenly. Carefully make a slit in the side of the chicken breasts and open out in the shape of a butterfly (do not cut all the way through). Spread a dessertspoon of the reserved tomato and onion paste down the middle of the open breast. Fold the chicken back on itself and wrap 2 rashers of bacon around firmly. Place the finished chicken breasts into the dish, season and cover with foil. Cook for 25min., then remove the foil and continue cooking for another 25-30min. or until the chicken is cooked and the bacon is golden and crispy. Place the cooked chicken aside and add creme fraiche to the remaining cooked paste in a saucepan, stir gently until warmed through. Serve with additional sauce and garnish with chive stalks.