with Oven-Ready Cauliflower Cheese and Baby Leaf Salad
Deliciously easy to cook, it only takes 3 steps to put this Hot Honey Glazed Bacon Wrapped Chicken on the table. Combine our chef-approved shortcuts and simple instructions to make a restaurant quality dinner that's as easy as 1-2-3!
Allergens
Utensils
Tags
British Chicken Breasts
2 unit(s)
British Streaky Bacon
4 rasher(s)
Cauliflower Cheese
350 grams
Hot Sauce
50 grams
Honey
15 grams
Baby Leaf Mix
50 grams
Baby Plum Tomatoes
125 grams
French Dressing
30 grams
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Wrap each chicken breast with 2 rashers of bacon.
- Pop onto a baking tray. Roast on the middle shelf, 25-30 mins. IMPORTANT: Wash hands after handling raw meat and its packaging. Cook so there's no pink in the middle.
- Meanwhile, remove the outer sleeve and plastic film from the top of the cauliflower cheese.
- Place on another baking tray. Bake on the top shelf, 20-25 mins.
- Once the chicken is cooked, remove from the oven.
- Drizzle over the hot sauce and honey. Turn to coat. TIP: Pop hardened honey into hot water for 1 min.
- Transfer the chicken to your plates with any remaining sauce from the tray.
- Serve the cauli cheese on the side.
- Add the baby leaves and tomatoes to your plates. Drizzle over the French dressing to finish.
- Enjoy!
1966
kJ
Energy (kJ)
470
kcal
Energy (kcal)
22.7
g
Fat
9.2
g
of which saturates
16.6
g
Carbohydrate
11.5
g
of which sugars
50.3
g
Protein
2.01
g
Salt
