Cheesy Chicken wrapped with Bacon
Ingredients (serves 4)
6 Large potatoes – cut into small cube pieces
3 Peppers (mixed) – diced up
1 Carrot – peeled & finely sliced into tin strips
4 Chicken Fillets
4 slices of Rashers
Cheese – any cheese will do, but mozzarella or cheddar preferably
Seasoning: Black pepper, salt, Tabasco, mixed herbs, fresh thyme & bay leaf, paprika, chili powder
Sauce: White wine, milk, white sauce (powder), mixed herbs, dill tips
Put potato cubes into boiling water and parboil for 8-10mins until nearly cooked.
Season chicken fillets with salt & pepper and colour on both sides in a pan.
Remove chicken from pan and make slits in its sides. Stuff with cheese. Put a bay leaf on top of chicken and wrap with rasher.
Place the chicken in a baking tray and put in a pre-heated oven @ 180°C for 30mins.
Put all veg in a bowl add seasoning and drizzle with olive oil. Toss around and add the potatoes after being drained.
Heat a pan and sauté the veg. Correct seasoning.
In a separate saucepan bring 150ml of milk to the boil. Add 3 heaped spoons of white sauce powder. Add white wine, a little first, then keep adding until you decide. Whisk in some dill and mixed herbs. Continue to whisk until sauce thickens.