1. rinse and dry the meat. Rinse sage, shake dry and pluck leaves. Cut the fillets in half, place 1 sage leaf on each and wrap with 1 slice of bacon.
2. preheat the stove to 180 °C. Cut the peppers in half lengthwise, remove the seeds, rinse and cut into thin slices. Heat the olive oil in a frying pan. Roast the fillets in it for about 6 min, turning once to the other side. Pour clear soup, wine and Marsala. Add half of the pepperoni strips and the remaining sage leaves. Remove the skin from the garlic and add it through a press. Cover and cook for about 8 minutes. Season with salt and pepper.
Bake the baguette on a baking tray in the oven on the middle shelf for 8 to 10 minutes. Cut into slices and sprinkle with dried herbs and remaining pepperoni strips. Serve chicken breast to table with baguette slices.
Per person: 550 calories
Our tip: Use a bacon with a strong flavor – it will give this dish a special touch!
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