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Cheese and Caramelised Onion Chicken and Bacon Lardons

Cheese and Caramelised Onion Chicken and Bacon Lardons

with Garlic Mash and Stir-Fried Green Beans

Custom recipe
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We love Cheese and Caramelised Onion Chicken and Bacon Lardons and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Tags:Under 600 calories

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 conflict 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.

Preparation Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

450 grams


2 unit(s)

Garlic Clove

150 grams

Green Beans

30 grams

Mature Cheddar Cheese


40 grams

Onion Marmalade

2 unit(s)

Chicken Fillet

60 grams

Bacon Lardons

1 sachet


(ContainsEgg, Mustard)
Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2460 kJ
Energy (kcal)588 kcal
Fat19.0 g
of which saturates6.0 g
Carbohydrate52 g
of which sugars8.0 g
Protein54 g
Salt1.5 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Pan with Lid
Meat Mallet
Frying Pan
Baking Tray
Instructionsarrow up iconarrow up icon
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Bring a medium saucepan of water to the boil with 1/2 tsp of salt. Chop the potatoes into 2cm chunks (no need to peel). Trim the green beans. Grate the cheese. Put the onion marmalade into a bowl and use a spoon to break it up.


Sandwich each chicken breast between two pieces of clingfilm. Bash the chicken with a rolling pin or the bottom of a saucepan until it is 2cm thick all over. IMPORTANT: Wash your hands after handling raw meat. Once the water is boiling, add the potatoes and garlic clove(s) and cook until tender, 15-20 mins. TIP: The potatoes are cooked when you can easily slip a knife through them. Once cooked, drain in a colander, pop back into the pan and cover with a lid to keep warm.


Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat. Season the chicken with salt and pepper. Once the pan is hot, lay in the chicken, fry until golden brown, 5-7 mins each side. TIP: when your chicken is ready to be turned, it will release easily from the pan.


Once browned, transfer the chicken to a baking tray (don't wash your pan). Divide the onion marmalade between the top of each chicken breast, use a spoon to spread it out. Divide the cheese between the tops of the breasts, press it down with the back of a spoon. Heat your grill to high. When hot, grill the chicken until the cheese is golden and bubbly, 3-5 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. Allow to rest for 2 mins before serving.


While the chicken is grilling, pop your (now empty) frying pan back on medium-high heat and add a drizzle of oil. Once the pan is hot, add the bacon lardons and stir fry until starting to brown, 2-3 mins. Add the green beans to the bacon, season with salt and pepper and stir-fry until starting to char, 2-3 mins. Turn the heat down to medium then add a splash of water and immediately cover with a lid or some tin foil. Allow to cook until the beans are tender, 4-5 mins. Remove the pan from the heat.


Meanwhile, once the potatoes are cooked and back in their pan, add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper. Once everything is ready, serve the chicken with the garlic mash and stir-fried beans. Pour over any cooking juices from the tray, add a dollop of mayo and enjoy!