Basil & Bacon Wrapped Chicken
This recipe features in these meal plans: Spring Suppers.
Stuffed chicken breasts wrapped in bacon and served with roasted red onion and tomatoes, salad and couscous.
- 4 small tomatoes (approx 75g each), quartered
- 140g of mixed salad leaves
- 4 skinless chicken breast fillets, fat trimmed and discarded
- 1 large red onion (approx 210g), cut into 8 wedges
- 250g of smoked streaky bacon
- 200g of couscous
- 4 tbsp olive oil
- 3 tbsp balsamic vinegar
- 2 cloves of garlic, crushed
- 4 tbsp tomato puree
- 2 tsp lemon juice
- 1/2 tsp paprika
- 1/2 tsp white caster sugar
- 4 tbsp fresh basil, chopped
- 200ml chicken stock, prepared according to the packet instructions
- Serves: 4
- Course: Main Course
- Preparation time: 20 mins
- Cooking time: 20 mins
- Oven temp: 200c
- Price per person: £3.02
- Store cupboard: Cook's
- Calories per serving: 940
- 5-a-day per serving: 1.7
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- Preheat the oven. Place the chicken between two sheets of cling film and beat firmly with a rolling pin to flatten out to an even thickness of 1/2 cm. Remove the cling film.
- Mix together the garlic, tomato puree and 2 tbsp chopped fresh basil. Spread the mixture over the chicken. Season with salt and pepper.
- Roll the chicken up firmly and wrap 3 bacon rashers around each one. Place the chicken, red onion and tomato onto a baking tray and drizzle with 1 tbsp olive oil and 2 tbsp balsamic vinegar. Season with salt and pepper and bake in the oven for 20 minutes, or until the chicken is cooked and the tomato and onion soften and begin to char.
- Meanwhile, prepare the couscous according to the packet instructions, using the hot chicken stock instead of water.
- Mix the lemon juice, paprika, sugar, 3 tbsp olive oil, 1 tbsp balsamic vinegar and 2 tbsp basil and stir into the couscous. Season to taste with salt and pepper.
- Serve the cooked chicken with the couscous and mixed salad leaves.
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