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This is a simple and tasty way of cooking chicken breast, best served with a fresh spring salad straight from the garden.
Ingredients:
One chicken breast per person
One slice of bacon per person
Cheese (of your choice, i like Cheddar)
Cooking Oil (variety of your choice)
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| Ready to Cook |
Cut the cheese into thickish slices. Place one slice of cheese on each chicken breast, wrap the bacon around the chicken breast, covering the piece of cheese.
Heat the oil in a frying pan and seal the chicken, on all sides (you don't need to be too fussy, it's just to bring out the flavour of the bacon and chicken)
Place the chicken pieces into a backing dish and cover with a lid.
Bake in the oven for about 20mins, until chicken is cooked through.
Serve on a fresh salad and drizzle with the cooking juices.
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| Bacon Wrapped Chicken with Garden Salad and New Potatoes |
I went to Riverside Butchers in Taunton this morning to get the meat for this dish. Steve, one of the skilled butchers, explained that most of the meat they sell is butchered and prepared by them, including all the cooked meats.
ReplyDeleteThe chicken breasts are from a farm near Dorchester, prepared by Riverside Butchers and sold individually in sealed bags, they are wonderfully succulant and very large!
The unsmoked bacon was also grown locally, prepared by Riverside Butchers and cut by hand, so they are nice thick slices.
I used Somerset Brie for the cheese and fried up some new potatoes to go with the basil and mixed leaf salad from the garden.
Not a scrap was left on the plates, and food miles wise it was only just over 30 miles or there abouts!