This recipe is from Jamie’s 30-Minute Meals: A Revolutionary Approach to Cooking Good Food Fast but I’ve adapted to fit my healthy eating regime. The original recipe includes squashed potatoes and creamed spinach which are both delicious but I like to cook this chicken dish and serve it with steamed veg.
Serves Four (or two meals for two people)
Prep Time 10 minutes
Cooking Time 30 minutes (Surprisingly!!!! Actually, I like to cook it for about 45 mins to an hour so I’ve put both methods here)
Calories This depends entirely on what cut of chicken you use and what sides you have!
4 x 180g Chicken Breasts
300g Cherry Tomatoes on the Vine
4 Rashers of Smoked Streaky Bacon
Method (My 45 minute option)
1. Add some oil to a baking tray and pre-heat in the oven to about 180 degrees.
2. Put the oregano, paprika and a sprinkle of salt and pepper into a bowl and mix together. Sprinkle over a plate or chopping board and roll the chicken breasts until covered.
3. Cut the lemon into 8 pieces and wash the cherry tomatoes.
4. Place the chicken breasts onto the baking tray and arrange cherry tomatoes (still on the vine), rosemary and lemon wedges around them. Lay the streaky bacon rashers over the chicken. Cover the tray in foil and bake the ingredients for 40 minutes, checking every 15 minutes or so.
5. Remove the foil and turn up the heat slightly (if needed). Return to the oven to crisp up the bacon.
Method (Jamie’s 30 minute option)
1. Place a large frying pan on the hob. Get a large piece of greaseproof paper and sprinkle the oregano, paprika and a sprinkle of salt and pepper over the paper. Drizzle some olive oil over and add a splash to the frying pan.
2. Lay the chicken breasts on top of the greaseproof paper and roll them in the seasoning. Add to the frying pan and cook for 4-5 minutes, or until golden on both sides.
3. Cut the lemon into 8 slices and place in a baking tray along with the cherry tomatoes (still on the vine).
4. Add the chicken into the tray along with any juices from the frying pan and place the bacon rashers over the chicken.
5. Place the frying pan back on the heat and add the sprigs of rosemary. Stir around a little and then add them into the baking tray.
6. Put the baking tray under the grill for about 12-15 minutes. Remove the tray and spoon the juices over the top of the chicken half way through.
As I said, I usually serve this with steamed veg rather than the crushed potatoes and creamed spinach that is suggested in Jamie’s book but if you want the recipe for them too, please let me know and I’ll add it.
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