This was an experiment we made one night, using what we had left in the fridge. It turned out so well that it’s become a regular. If goes with pasta, roast potatoes, chips and mash equally well, depending what you fancy.
FROM CHOP TO CHOMP: About an hour
Serves: 2 people
Serve with: Red Wine
2 Chicken Breasts – skinless
Pack of Butter
4 slices of smoked bacon
6 closed cup mushrooms
Can of chopped tomatoes
Chicken stock cube
1 tablespoon of Dijon Mustard
Half a glass of red wine
You will need:
A cooking pot with a lid
A wooden spoon
A sharp knife
A chopping board
1) Preheat your oven to 180 degrees. Lay out two pieces of bacon on the chopping board, along side each other. The fatter pieces should be alongside each other, the streaky bits should extend further on either side.
2) Lay the chicken breast length ways across the middle section of the bacon strips, flap side up. Using the knife score slightly deeper into the chicken breast. Cut a slice from the packet of butter and cut it in half. Place one of the sticks into the scored groove and sprinkle garlic granules and a little sage over the butter.
3) Wrap the streaky ends of the bacon over the chicken, and place it into the cooking pot, streaky side down. Repeat the process with the rest of the bacon and the other chicken breast.
4) Slice your mushrooms into cross sections as thinly as possible and layer them over the chicken breasts like roof tiles until they are completely covered.
5) In the jug, mix together your canned chopped tomatoes, half a glass of red wine, a crumbled chicken stock cube, a teaspoonful of sage and a tablespoon of dijon mustard. Stir thoroughly and pour over the chicken and mushrooms in the pot.
7) Once the cooking time is up, remove the pot from the oven and use a fork to remove the chicken breasts. The bacon should be cooked, but moist and juicy and wrapped firmly around the chicken breasts. Place them on your plates and add a sprinkle of gravy granules to the pot. Stir to thicken the sauce. Once you have served your carbs, ladle the sauce over your dish, or return it to your jug and allow your guests to help themselves.
Want to show off?
You could make garlic bread to go with the dish. You could also use frash garlic, peeled and then crushed or finely chopped, in the centre of the chicken breasts with the butter for a stronger and fresher flavour.*[Got something to say? Submit to Project Shandy]*