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
Total Time45 minutes
Cooking Time30 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
2 unit(s)
Carrot
1 sachet(s)
Honey
170 grams
Bacon
3 unit(s)
Potatoes
1 unit(s)
Garlic
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Sugar
to taste
Water
to taste
Butter
to taste
Milk (Optional)
Nutrition Values
Energy (kJ)4267 kJ
Energy (kcal)1020 kcal
Fat45.6 g
of which saturates17.9 g
Carbohydrate89.1 g
of which sugars22.1 g
Dietary Fiber1.4 g
Protein67.7 g
Cholesterol0 mg
Salt6.86 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
•Grater
•Baking Sheet with Baking Paper
•Potato Masher
•Colander
•Pot with Lid
Instructions
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Boil a large pot of salted water for the potatoes.
- Chop the potatoes into 2cm chunks (peeling optional).
- Add the potatoes to the boiling water and cook until fork tender, 12-18 mins. Once cooked, drain in a colander and return to the pot, off the heat.
- Add a knob of butter and a splash of water or milk. Mash until smooth. Season with salt and pepper. Cover to keep warm.
2
- Meanwhile, place a hand flat on top of the chicken breast and slice through horizontally to make two thin steaks. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
- Repeat with the other breast(s).
- Season the chicken with salt and pepper.
- Wrap the bacon slices around the chicken steaks.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh.
3
- 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 halfway through.
- Once cooked, toss the roasted carrots with the honey.
- Meanwhile, peel and grate the garlic (or use a garlic press).
4
- Place a large pan over medium-high heat with a drizzle of oil.
- Once hot, lay in the chicken, with the bacon facing seam-side down.
- Cook until golden brown and crispy, 4-8 mins on each side (cook in batches if your pan is getting crowded).
- Once cooked, transfer the chicken to an ovenproof dish. IMPORTANT: Chicken is cooked when no longer pink in the middle.
5
- Return the pan to medium-high heat with the garlic and a drizzle of oil. Fry until fragrant, 1 min.
- Add passata, stock powder, Worcester sauce and ¼ tsp sugar (double for 4p). Bring to the boil.
- Simmer until thickened, 4-6 mins. Taste and add salt and pepper if needed.
- Pour the sauce over the chicken, then drain, tear and scatter the mozzarella over the top.
- Bake the chicken on the top shelf of the oven until cheese is melted, 12-15 mins.
6
- Share your bacon wrapped chicken between plates.
- Serve creamy mash and honeyed carrots.
- Spoon over any remaining sauce to finish.
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