Chicken in a wrap
A simple way to impress at a last-minute dinner party
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Recipe by Good Food
Difficulty and servings
Serves 2
Preperation and cooking times
Cook 35 mins
- Skin 2 chicken breasts, then cut a pocket in each side and stuff each with 25g/1oz soft goat's cheese.
- 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.
- 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.
- Serve with a gratin of potatoes and leeks.
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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Ingredients
- 2 chicken breasts
- 50g soft goat's cheese
- 4 rashers streaky bacon
- handful of fresh sage leaves
- 1 tbsp olive oil
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Difficulty and servings
Serves 2
Preperation and cooking times
Cook 35 mins
Ingredients
- 2 chicken breasts
- 50g soft goat's cheese
- 4 rashers streaky bacon
- handful of fresh sage leaves
- 1 tbsp olive oil
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03 November 2007
Kedgeree rated and commented on this recipe
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10 March 2008
Marie Quinn commented on this recipe
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