Basil & Bacon Wrapped Chicken

This recipe works in combination with: Harissa Turkey Burgers, Herb Crusted Salmon, Turkey & Tomato Tagine. This recipe features in these meal plans: Low Fat Suppers.

Stuffed chicken breasts wrapped in bacon and served with roasted red onion and tomatoes, salad and couscous.

Ingredients

  • 2 skinless chicken breast fillets
  • 6 rashers of bacon, fat trimmed and discarded
  • 2 small tomatoes (approx 75g each), quartered
  • 70g of mixed salad leaves
  • 1 small red onion (approx 110g), cut into 8 wedges
  • 100g of couscous
  • 3 tbsp olive oil
  • 5 tsp balsamic vinegar
  • 1 clove of garlic, crushed
  • 2 tbsp tomato puree
  • 1 tsp lemon juice
  • 1/4 tsp paprika
  • 1/4 tsp white caster sugar
  • 2 tbsp fresh basil, chopped
  • 100ml chicken stock, prepared according to the packet instructions
  • Serves: 2
  • Course: Main Course
  • Preparation time: 15 mins
  • Cooking time: 20 mins
  • Oven temp: 200c
  • Price per person: £2.93
  • Store cupboard: Cook's
  • Calories per serving: 960
  • 5-a-day per serving: 1.8
  • Print Recipe
Basil & Bacon Wrapped Chicken photo
Tasty?

740 cooks think so

Method

  1. 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.
  2. Mix together the garlic, tomato puree and 1 tbsp chopped fresh basil. Spread the mixture over the chicken. Season with salt and pepper.
  3. 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 1 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.
  4. Meanwhile, prepare the couscous according to the packet instructions, using hot chicken stock instead of water.
  5. Mix the lemon juice, paprika, sugar, 2 tbsp olive oil, 2 tsp balsamic vinegar and 1 tbsp basil and stir into the couscous. Season to taste with salt and pepper.
  6. Serve the cooked chicken with the couscous and mixed salad leaves.


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