Hunter's Chicken with Potato Wedges
and Homemade Baked Beans
Nothing makes our hearts sing like the words ‘all day breakfast’. Mimi loves her breakfast so much that she whipped together this delicious chicken dish with all of her favourite breakfast elements: bacon, beans and chips. This meal is so tasty you may find it appearing on your table more frequently than just at dinner time.
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.
Ingredients
2
Potato
4
British Chicken Breasts
6
BBQ Sauce
4
Streaky Bacon Rasher
1
Onion
1
Cannellini Beans
1.5
Smoked Paprika
1
Tomato Passata
1
Baby Spinach
80
Mature Cheddar Cheese
(Contains Milk)
Nutritional information
Utensils
Instructions
Preheat your oven to 200 degrees. Chop the potato into wedges about the length and width of your index finger and put on a baking tray. Drizzle a good glug of oil, sprinkle over a pinch of salt and pop on the top shelf of your oven for 30-35 mins, or until browned and slightly crispy.
Meanwhile, put each chicken breast in a bowl and pour over two-thirds of the BBQ sauce, a good pinch of salt and a grind of black pepper. Mix together with your hands to ensure your chicken gets a good coating of BBQ sauce. Wrap a rasher of bacon around each chicken breast (see picture) and place on a baking tray. If you have any BBQ sauce left in the bowl, scrape it out onto the top of your chicken.
Pop your chicken in your oven, on the middle shelf for 25-30 mins. Tip: The chicken is cooked when it is no longer pink in the middle.
While your chicken and wedges are cooking, you can get on with the baked beans! Cut the onion in half through the root, peel and chop into 1cm pieces. Put your onion in a frying pan with a drizzle of oil on medium heat and cook for 5 mins. Drain, rinse and add the cannellini beans. Once your onion is soft, add the smoked paprika and cook for 1 minute more.
Add the tomato passata, fill the empty carton three-quarters full with water and add this as well. Sprinkle in a pinch of salt, a good grind of black pepper and mix everything together. Simmer gently for 7 mins, then remove from the heat, add the baby spinach and pop a lid on. Leave to the side for 5-7 mins until your spinach has wilted, then stir it through.
Grate the cheese. As soon as your chicken is cooked, remove from your oven and move your potato wedges to the middle shelf. Preheat your grill to high. Divide your cheese evenly between each chicken breast then place under your grill for 3-5 mins or until your cheese is browned and bubbly.
Serve your chicken with your potato wedges and homemade baked beans on the side. Enjoy!
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