- 4 chicken breasts, skin on
- 8 slices streaky bacon
- 1 garlic clove, crushed
- juice ½ lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 3 tbsp natural yogurt
- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 50g Parmesan, plus extra to serve
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- Worcestershire sauce (optional)
- 2 small romaine lettuces
Heat oven to 200C/180C fan/gas 6. Season the chicken and place in a snug roasting tin. Drape the bacon around the chicken and roast for 15-20 mins until the bacon is crisp and the chicken just cooked through.
In a bowl, mix the garlic, lemon juice, yogurt, oil and Parmesan, adding a dash of Worcestershire sauce, if you have any in the cupboard. Discard the outer leaves of the lettuce and tear the rest over a platter, mixing gently with the dressing. Serve with the chicken and crisp bacon, shaving over extra Parmesan, if you like.
No-cook version: Chicken & olive Caesar salad
Buy a ready-roasted chicken and tear the meat into chunks. Toss with the dressing and lettuce as above, plus 2 torn, toasted wholemeal pittas, a small handful pitted green olives and 2 roasted red peppers from a jar, cut into chunks.