Bacon-wrapped Chicken al Forno
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Bacon-wrapped Chicken al Forno

Bacon-wrapped Chicken al Forno

with mashed potatoes and honeyed carrots

Tender roasted carrots and creamy mashed potato make an appealing accompaniment to chicken draped in bacon and doused in tasty tomato sauce in this undeniably luxurious dish.

Allergens:
Soya
•Milk
•Barley
•Wheat

The quantities provided above are averages only.

Total Time45 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

320 grams

Irish Chicken Breast

1 sachet(s)

Worcester Sauce

(Contains Soya)

1 pack(s)

Passata

125 grams

Mozzarella

(Contains Milk)

1 sachet(s)

Chicken Stock

(Contains Barley, Wheat)

2 unit(s)

Carrot

1 sachet(s)

Honey

130 grams

Irish Bacon

600 grams

Potatoes

1 sachet(s)

Dried Thyme

5 grams

Parsley

Not included in your delivery

¼ tsp

Sugar

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

to taste

Butter

to taste

Milk (Optional)

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Nutrition Values

Energy (kJ)3828 kJ
Energy (kcal)915 kcal
Fat33.1 g
of which saturates15 g
Carbohydrate89.5 g
of which sugars26.1 g
Dietary Fiber2.3 g
Protein67.8 g
Cholesterol0 mg
Salt4.26 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Oven dish
•Baking Sheet with Baking Paper
•Peeler
•Potato Masher
•Colander
•Pot with Lid

Cooking Steps

Cook the Chicken
1
  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Season the chicken with salt and pepper.
  • Wrap the chicken breast with the bacon strips.
  • Pop the chicken into an oven dish, seam-side down.
  • Roast on the top shelf until cooked through, 25-30 mins. IMPORTANT: Wash hands after handling raw meat and its packaging.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

Roast the Veg
2
  • Meanwhile, trim the carrot and halve lengthways. Cut into 1cm wide, 5cm long batons.
  • On a lined baking tray toss with salt, pepper and a drizzle of oil.
  • Roast on the middle shelf of the oven until tender, 20-25 mins. Turn the tray halfway through.
Make the Mash
3
  • Meanwhile, peel and chop the potatoes into 2cm chunks. 
  • Place in a pot, cover with water and season with salt.
  • Bring to the boil and cook until fork tender, 12-18 mins.
  • Once cooked, drain in a colander (reserving a little cooking water) and return to the pot, off the heat.
  • Add a knob of butter and a splash of milk or cooking water. Mash until smooth. Season with salt and pepper. Cover to keep warm.
Sauce it Up
4
  • Mix passata, thyme, stock, Worcester sauce and ¼ tsp sugar (per 2P) in a bowl.
  • Drain and roughly tear the mozzarella.
  • When the chicken has cooked for 25-30 mins, remove from the oven (be careful—the oven dish is hot), pour the sauce over the chicken and scatter the mozzarella over the top.
  • Return to the top shelf of the oven until cheese has melted, 12-15 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
Finishing Touches
5
  • Meanwhile, roughly chop the parsley (stalks and all).
  • Once the carrots are cooked, toss together with the honey.
Plate and Serve
6
  • Divide the creamy mash and honeyed carrots between plates.
  • Serve your chicken alongside, drizzling any sauce remaining in the dish over the top.
  • Finish with a scattering of parsley.