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Ultimate Bacon Wrapped Roast Chicken Breast
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Ultimate Bacon Wrapped Roast Chicken Breast

Ultimate Bacon Wrapped Roast Chicken Breast

with Honeyed Carrots, Peas and Red Wine Jus

Looking for a taste of everyday luxury? This Ultimate Bacon Wrapped Roast Chicken Breast is our best ever version, with premium ingredients for an extra special twist on a classic recipe.

Tags:
Under 600 calories
Allergens:
Sulphites
Celery

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.

Preparation Time40 minutes
Cooking time25 minutes
DifficultyMedium

Ingredients

serving amount

350

Salad Potatoes

2

Chicken Breasts

6

Streaky Bacon

2

Carrot

1

Garlic Clove

22

Red Wine Jus Paste

(Contains Sulphites, Celery)

120

Peas

15

Honey

Not included in your delivery

150

Water for the Sauce

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Nutritional information

Energy (kcal)552 kcal
Energy (kJ)2311 kJ
Fat14 g
of which saturates5 g
Carbohydrate52 g
of which sugars19 g
Protein56 g
Salt2.8 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Baking Tray
Knife
Garlic Press
Medium Saucepan
Grill Pan

Instructions

Roast the Potatoes
1

Preheat your oven to 200°C. Halve the salad potatoes widthways. Put the potatoes onto a baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer, cut-side down. When the oven is hot, roast the potatoes on the top shelf, 20 mins. Wrap each chicken breast with 2 rashers of bacon. Trim the carrot then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.

Roast the Rest
2

Lay the chicken and carrots onto another large baking tray. Drizzle the carrots with oil, season with salt and pepper, then toss to coat. Roast on the middle shelf until cooked through, 25-30 mins. Turn the carrots halfway through. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle. Meanwhile, chop the remaining bacon into 1cm wide strips.

Make the Jus
3

While everything cooks, pour the water for the sauce (see ingredients for amount) into a saucepan. Bring to the boil, then stir in the red wine jus paste. Reduce the heat slightly, then bubble away until the sauce has reduced by half, 5-6 mins. Once glossy and thickened, remove from the heat. Taste and season with salt and pepper if needed. Meanwhile, peel and grate the garlic (or use a garlic press).

Smash the Potatoes
4

When the potatoes have cooked for 20 mins, remove them from the oven. Use the bottom of a bowl or pan to lightly crush each potato half. Drizzle the smashed potatoes with more oil and return to the top shelf until crispy and golden, 10-15 mins.

Make the Peas
5

Meanwhile, heat a drizzle of oil in a medium frying pan on medium-high heat. Add the chopped bacon to the pan and fry until browned, 3-4 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly. Turn the heat down to medium, then stir in the garlic and cook for 1 min. Add the peas and stir-fry until piping hot, 2-3 mins. Taste and season with salt and pepper if needed, then set aside.

Finish and Serve
6

When everything is ready, drizzle the honey over the carrots and toss to coat. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min. Serve up your ultimate bacon wrapped roast chicken breast with the smashed potatoes, honeyed carrots and peas alongside. Reheat the red wine jus if needed, then spoon over the chicken to serve. Enjoy!