Wash the chicken fillets and pat dry. Peel the onion and cut into rings.
Cut the bacon in half and fry in 1 tablespoon of hot oil, then remove. Now fry the meat briefly on each side in the drippings. Season with salt and pepper and also remove. Add 2-3 tablespoons of oil to the frying fat and heat.
Fry the onion rings in it.
Wash and chop the parsley. Stir in together with the thyme and season with salt and pepper. Now put 2/3 of the onion rings in an ovenproof pan. Place the fillets on top and top each with half a slice of bacon. Dust the remaining onion rings with flour in the pan and sauté. Stir in white wine, 4-5 tablespoons water, cream and broth and simmer together for about 3 minutes.
Season to taste and pour over the meat.
Grate the cheese over it.
Bake in a preheated oven (E- oven: 200°C, convection oven: 175°C, gas: level 3) for about 30 minutes. Finally, wash and finely chop the chives and sprinkle over the top. Serve with baguette or rice.