Stuffed chicken breast fillet, wrapped with bacon

Preparation

1. Use a knife cut open the side of the filet.
2. Fill with gruyere peels.
3. Carefully wrap with bacon and close the edges with a few toothpicks.
4. In a pan heat the olive oil.
5. Saute the onion, fresh onion and Florina peppers for 3 minutes until soft.
6. Add the chopped tomatoes and stir
7. Add the wine and let the alcohol evaporate
8. Add the parsley, a little salt, a little pepper, oregano, stir and turn off heat.
9. Set the mixture aside in a bowl.
10. In the same hot pan pour a little olive oil and cook the fillet
11. Let all sides get color until bacon is seared.
12. Move the chicken fillet into a baking pan and bake in a preheated oven at 180 degrees for 15-18 minutes.
13. Remove the toothpicks, cut into slices and serve with hot vegetables.