Bacon-Wrapped Chicken And Tomato Bake

• 4 None chicken breast fillets, halved
• 8 rashers bacon
• 2 tbsp sunflower or olive oil
• 1 None medium-sized onion, peeled, halved and sliced
• 250 g cherry tomatoes
• 2 sprigs fresh rosemary, roughly chopped
• 2 cans (227g each) chopped tomatoes
• 100 ml whipping cream
• 100 g Gouda, grated
• None None Sliced baguette, to serve

1. Preheat the oven to 400u0b0F. Lightly season the chicken with salt and pepper. Wrap a bacon slice around each chicken piece and secure with a toothpick. Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken, in batches if necessary, and cook for 5-6 mins until browned all over. Remove to a plate. Spoon off most of the excess fat.
2. Add the onion to the skillet and cook, stirring often, for 5 mins. Add the cherry tomatoes and half the rosemary and cook for 2 mins. Add the diced tomatoes and cream and bring to a boil. Season with salt and pepper. Reduce the heat and simmer for 3 mins.
3. Pour the tomato sauce into a 13-by-9-inch baking dish and mix in the chicken. Sprinkle with the cheese and remaining rosemary. Bake for 15-20 mins until bubbly and the chicken is cooked through. Remove the toothpicks and serve.

chicken, bacon, sunflower, onion, cherry tomatoes, rosemary, tomatoes, whipping cream, gouda, baguette

Taken from recipes-plus.com/api/v2.0/recipes/16728 (may not work)