Bacon-wrapped Chicken al Forno
with mashed potatoes and honeyed carrots
Tender roasted carrots and creamy mashed potato make an appealing accompaniment to chicken draped in bacon and doused in tasty tomato sauce in this undeniably luxurious dish.
Allergens:
Soya
•Milk
•Barley
•Wheat
The quantities provided above are averages only.
Total Time45 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
320 grams
Irish Chicken Breast
1 sachet(s)
Worcester Sauce
(Contains Soya)
1 pack(s)
Passata
125 grams
Mozzarella
(Contains Milk)
1 sachet(s)
Chicken Stock
(Contains Barley, Wheat)
2 unit(s)
Carrot
1 sachet(s)
Honey
130 grams
Irish Bacon
600 grams
Potatoes
1 sachet(s)
Dried Thyme
5 grams
Parsley
Not included in your delivery
¼ tsp
Sugar
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Butter
to taste
Milk (Optional)
Nutrition Values
Energy (kJ)3828 kJ
Energy (kcal)915 kcal
Fat33.1 g
of which saturates15 g
Carbohydrate89.5 g
of which sugars26.1 g
Dietary Fiber2.3 g
Protein67.8 g
Cholesterol0 mg
Salt4.26 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Oven dish
•Baking Sheet with Baking Paper
•Peeler
•Potato Masher
•Colander
•Pot with Lid
Cooking Steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Season the chicken with salt and pepper.
- Wrap the chicken breast with the bacon strips.
- Pop the chicken into an oven dish, seam-side down.
- Roast on the top shelf until cooked through, 25-30 mins. IMPORTANT: Wash hands after handling raw meat and its packaging.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
2
- Meanwhile, trim the carrot and halve lengthways. Cut into 1cm wide, 5cm long batons.
- On a lined baking tray toss with salt, pepper and a drizzle of oil.
- Roast on the middle shelf of the oven until tender, 20-25 mins. Turn the tray halfway through.
3
- Meanwhile, peel and chop the potatoes into 2cm chunks.
- Place in a pot, cover with water and season with salt.
- Bring to the boil and cook until fork tender, 12-18 mins.
- Once cooked, drain in a colander (reserving a little cooking water) and return to the pot, off the heat.
- Add a knob of butter and a splash of milk or cooking water. Mash until smooth. Season with salt and pepper. Cover to keep warm.
4
- Mix passata, thyme, stock, Worcester sauce and ¼ tsp sugar (per 2P) in a bowl.
- Drain and roughly tear the mozzarella.
- When the chicken has cooked for 25-30 mins, remove from the oven (be careful—the oven dish is hot), pour the sauce over the chicken and scatter the mozzarella over the top.
- Return to the top shelf of the oven until cheese has melted, 12-15 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
5
- Meanwhile, roughly chop the parsley (stalks and all).
- Once the carrots are cooked, toss together with the honey.
6
- Divide the creamy mash and honeyed carrots between plates.
- Serve your chicken alongside, drizzling any sauce remaining in the dish over the top.
- Finish with a scattering of parsley.
