BBQ Chicken

Name: BBQ Chicken with Potato Wedges and Homemade Baked Beans
Total time: 40 min
Yield: 2
Cuisine: American
Ingredients: 2 British Chicken Breasts; 2 British Streaky Bacon; 1 Onion; 1 Tomato Passata; ½ Smoked Paprika; 60 Mature Cheddar Cheese; 125 Baby Spinach; 64 BBQ Sauce; 1 Cannellini Beans; 450 Potatoes

with Potato Wedges and Homemade Baked Beans

Mimi MorleyPublished on November 08, 2018

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The classic combination of chicken and bacon works brilliantly in this delicious recipe created by our Head Chef, Andre. Chicken fillets are rubbed with BBQ sauce, wrapped in streaky bacon and baked until crispy and golden brown before being served up with homemade smokey baked beans and chunky potato wedges. A guaranteed crowd-pleaser.

Allergens:

Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total40 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

British Chicken Breasts

British Streaky Bacon

Onion

Tomato Passata

Smoked Paprika

Mature Cheddar Cheese

(Contains: Milk)

125

Baby Spinach

BBQ Sauce

Cannellini Beans

450

Potatoes

Nutritional information

Energy (kcal)749 kcal

Energy (kJ)3134 kJ

Fat20 g

of which saturates9 g

Carbohydrate78 g

of which sugars20 g

Protein62 g

Salt3 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Bowl

•Grill Pan

•Baking Dish

•Plate

Cooking Instructions and Tips

Preheat your oven to 200°C. Chop the potato (no need to peel) into wedges about the size of your index finger. Pop them on a lined baking tray in a single layer. Drizzle over a glug of oil, season with salt and pepper. Toss to coat. Roast on the top shelf of your oven until browned and slightly crispy, 25-30 mins. Turn halfway through cooking.

Meanwhile, put the chicken breasts in a bowl and pour over two-thirds of the BBQ sauce and a pinch of salt and pepper. Mix together with your hands to ensure the chicken gets a good coating of the sauce. Wrap a rasher of bacon around each chicken breast and place on a foil-lined baking tray. Roast the chicken on the middle shelf of your oven for 25-30 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.

Drain and rinse the cannellini beans in a colander. Halve, peel and chop the onion into roughly 1cm pieces. Heat a drizzle of oil in a frying pan on medium heat, add the onion and cook until soft, 5 mins. Add the smoked paprika, stir and cook for 1 minute more.

Pour in the tomato passata, the water (see ingredients for amount) and the cannellini beans. Season with a pinch of salt and pepper and mix everything together. Simmer gently until reduced, 7 mins. Remove from the heat, add the baby spinach and pop a lid on. Leave to the side until the spinach has wilted, 5-7 mins, then stir it through your beans. Taste and add more salt and pepper if it needed.

Grate the cheddar cheese. When the chicken is cooked, remove it from your oven and lower the potato wedges to the middle shelf. Preheat your grill to high. Sprinkle the cheese evenly over each chicken breast, then place under your grill until the cheese is brown and bubbling, 3-5 mins.