Roast chicken breast with bacon

Fairlady
6 servings
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Poultry

By Food24 November 03 2009
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Ingredients (15)

250.00 g bacon — or Black Forest ham, sliced
30.00 ml butter — melted
18.00 potatoes
30.00 ml olive oil — for brushing
1.00 cabbage — large, shredded
18.00 baby carrots
12.00 mangetout
3.00 courgettes — baby, trimmed and sliced
110.00 g sausages — Mortadella and salami, cubed
60.00 ml fresh chillies — 573
6.00 chicken breast fillets — large
sea salt and freshly ground black pepper — to taste
15.00 ml pesto — sauce
2.00 leeks — julienned
125.00 ml cream
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Method:

Preheat oven to 180 ºC.
Heat oil in a heavy-based frying pan until hot but not smoking. Brown chicken breasts on top side only and cool. Season and brush with pesto. Set aside.
Add leeks and cream to pan. Sauté until cream is slightly reduced, then season and cool.
Cover chicken with overlapping bacon rashers and tuck ends under chicken. Brush bacon with melted butter.
Bake new potatoes, well-seasoned and lightly oiled, for about 30 minutes, or until cooked through and crisp outside. Remove from oven and keep warm.
Steam cabbage separately, then steam carrots, mangetout and baby marrows until softened, about 20 minutes.
Increase oven temperature to 200 ºC and roast chicken and mixed Mortadella and salami for 10 to 20 minutes.
TO SERVE: Place cabbage in centre of a plate and arrange chicken on top with vegetables, potatoes, Mortadella and salami.



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