1. rinse the chicken, dry it and cut it in half lengthwise.
Mix the chopped pepper, garlic, salt, kitchen herbs and lemon zest together and season the chicken with 2/3 of the mixture on the inside, spreading the rest evenly over the skin.
Drizzle the tenderloin with oil and wrap it with bacon. Place it in a greased ovenproof dish, put it in the oven heated to 250 °C, brown it briefly and add the wine.
4. after 15 min. add the tomatoes and spring onions, reduce the temperature to 180 °C and finish cooking in 30 min.
Made, was completely problem-free, instead of lemon zest, lemon flavoring or grated lemon zest taken, no problem, despite the sugar. And no fresh tomatoes, they do not taste in March, but a small can of peeled tomatoes (400gr). Accompanied by a ratatouille and baked potatoes with rosemary, was good!
Our tip: use a delicious spicy bacon for a delicious touch!