Chicken in a wrap

Chicken in a wrap

A simple way to impress at a last-minute dinner party

Difficulty and servings

Easy

Serves 2

Preparation and cooking times

Cook time

Cook 30 - 35 mins

Method

  1. Skin 2 chicken breasts, then cut a pocket in each side and stuff each with 25g/1oz soft goat's cheese.
  2. Wrap each breast in 2 rashers rindless streaky bacon, tucking in a few fresh sage leaves, then put the breasts in a baking dish and season. Spoon over 1 tbsp olive oil.
  3. Roast the chicken breasts in a baking dish, uncovered, for 30-35 minutes in a preheated oven (190C/gas 5/fan oven 170C). To check if they are done, prod the chicken with your finger - if it's still a bit soft, give it a bit longer.
  4. Serve with a gratin of potatoes and leeks.
Try

For bags of flavour

Roast on a bed of fresh herbs, chopped garlic or sliced onion.

Which Chicken?

If you want the chicken itself to actually have some flavour, start with the best quality. Organic free-range corn-fed chickens have the most taste.

For the juiciest chicken

Keep the skin on. If you're bothered about fat and calories, take it off before eating. If you do remove the skin before cooking, compensate by wrapping the chicken breasts or giving them a tasty coating. This helps keep in the juices, stops the chicken from drying out and adds flavour.

Recipe from Good Food magazine, March 2002.

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Latest comments and suggestions

  • 03 November 2007

    Kedgeree rated and commented on this recipe

    4 stars

    Excellent for a Friday night meal.

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  • 10 March 2008

    Marie Quinn commented on this recipe

    This was a fantistic! I used thyme leaves as I couldnt get hold of sage. I also made a sauce by adding a little more goats cheese and a half a glass of wine to the yummy bits left in the dish after cooking, I just reduced this by half whilst keeping the chicken warm. You simply must try this dish!

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Difficulty and servings

Easy

Serves 2

Preparation and cooking times

Cook time

Cook 30 - 35 mins

Ingredients

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