Roast chicken breast with bacon

Ingredients 15
Servings 6


  • 250
    bacon or Black Forest ham, thinly sliced
  • 30
    butter, melted
  • 18
    new potatoes
  • 30
    olive oil for brushing
  • 1
    large cabbage, shredded
  • 18
    baby carrots
  • 12
  • 3
    baby marrows, trimmed and sliced
  • 110
    mixed Mortadella sausage and salami, cut into batons or cubed
  • 60
    olive oil
  • 6
    large chicken breasts
  • sea salt and milled black pepper to taste
  • 15
    pesto sauce
  • 2
    medium leeks, cut into julienne strips
  • 125


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.

Read more on: steam  |  poultry  |  bake  |  roast

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