Bacon-Wrapped Chicken
This is like having a Sunday roast, midweek. It’s got all the flavours of a roast without the mega mess and clean up.
SERVES
4
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
45
MINUTES
Ingredients
8 streaky bacon pieces
3 chicken breasts
For the stuffing:
50g breadcrumbs
20g white onion. chopped finely
Handful fresh herbs, finely chopped - parsley, sage, thyme or rosemary
For the choiken
1 white onion, quartered
3 cloves garlic, flattened
2 carrots, cut into chunks
30g butter, melted
2-3 tbsp olive oil
Handful fresh herbs – rosemary, thyme, sage
1 tbsp flour
400ml chicken stock
Method
Pre-heat oven 200°C/180°C fan/Gas 6. Lay the bacon pieces in a row, side by side on some tin foil or parchment paper.
Flatten the chicken breasts with a mallet or rolling pin until nice and thin. I find it helpful to do this with the chicken between 2 sheets of parchment paper to prevent mess.
Lay the chicken breasts on top of the bacon pieces.
Make the stuffing by combining the breadcrumbs, onion and herbs together.
Spread the breadcrumbs over the chicken breast.
Starting with the piece closest to you, roll the piece up almost like a Swiss roll.
Use some cocktail stick to pierce through the roll and keep it all in place. (Remove the sticks before serving.)
Place the quartered onion, garlic and carrot into a metal roasting tin with the rolled fillet in the centre.
Drizzle everything with melted butter and olive oil. Add some fresh herbs and season with salt and pepper.
Cover loosely with tin foil and oven roast for 25 minutes, then remove the tin foil and cook for an additional 20 minutes until golden. Remember to baste throughout cooking.
Remove from the oven and allow the meat to rest on a chopping board while you make the gravy.
Place the roasting tin with the remaining vegetables over a medium heat and add the flour, mix into the juices in the tin.
Once simmering, pour into the stock and use a fork to scrape off any burnt-on bits.
Use a whisk to whisk into a delicious rich gravy.
Strain the gravy into a jug, season to taste.
Slice the fillet into medallions, pour over some gravy and serve with creamy mash and seasonal vegetables.
