Bacon Wrapped Chicken in Sage Butter
with broccolini and roast potatoes
Bacon-wrapped chicken is a classic combination with good reason. The fatty salty taste of bacon makes a great pairing for the cheesy chicken breast it's encasing in this recipe.
Allergens:
Milk
Total Time45 minutes
Cooking Time40 minutes
DifficultyEasy
Ingredients
Serving amount
320 grams
Irish Chicken Breast
10 grams
Sage
1 unit(s)
Grated Italian Style Hard Cheese
(Contains Milk)
500 grams
Baby Potatoes
150 grams
Broccolini
1 sachet(s)
Central American Style Spice Mix
130 grams
Bacon
1 pack(s)
Truffle Oil
Not included in your delivery
3 tbsp
Butter
to taste
Water
to taste
Oil
to taste
Salt
to taste
Pepper
Nutrition Values
Energy (kJ)3418 kJ
Energy (kcal)817 kcal
Fat43.3 g
of which saturates20.2 g
Carbohydrate51.4 g
of which sugars4.8 g
Dietary Fiber2.8 g
Protein59.6 g
Cholesterol0 mg
Salt2.94 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
•Baking Sheet with Baking Paper
•Pan with Lid
Instructions
1
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Halve the potatoes lengthways (quarter any larger chunks) and add to a lined baking tray.
- Toss with Central American spice mix, salt, pepper and a drizzle of oil. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn the tray halfway through.
TIP: Use two baking trays if necessary.
2
- Pick the sage leaves.
- Lay the chicken on a board. Place one hand flat on top. IMPORTANT: Wash hands and equipment after handling raw chicken.
- Slice horizontally until there's 2cm left (don't cut all the way through). Open it up like a book.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh. It will still taste delicious once cooked!
3
- Drizzle the chicken with oil and season lightly with salt and pepper.
- Divide the cheese between the chicken breasts, pressing down firmly so it adheres.
- Carefully roll the chicken up, encasing the filling.
- Wrap the bacon tightly around the chicken. Set aside.
4
- Place a pan over medium-high heat with a drizzle of oil.
- Once hot, add the broccolini and season with salt and pepper.
- Fry for 2-3 mins then add a splash of water and cover with a lid or some foil.
- Cook until the broccolini is tender, 4-5 mins.
- Once cooked, remove from the pan and cover to keep warm.
5
- Return the pan to medium-high heat with a drizzle of oil.
- Add the chicken, seam-side down. Fry until golden brown, 4-5 mins each side.
- Add a splash of water, cover and cook for 8-10 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
- Move the chicken to one side of the pan. Add 3 tbsp butter (per 2P). Allow to melt.
- Fry the sage in the butter until crispy, 2-3 mins. Add the truffle oil. Baste the chicken in the butter.
6
- Plate up your cheesy chicken.
- Serve the roast potatoes and pan-fried broccolini alongside.
- Drizzle the chicken with any sage butter remaining in the pan.
