Ingredient:
6 skinless, boneless chicken breasts
4 tbsp coarse-grain mustard
Black pepper
18 streaky bacon rashers, rinds removed
Snipped fresh chives, to garnish
Method:
Spread both sides of the chicken breasts with the mustard, and season with pepper.
Take three bacon rashers, stretch them with the back of a knife, and arrange them side by side and slightly overlapping. Wrap a chicken breast with the bacon. Repeat with the remaining bacon and chicken.
Place the chicken breasts with the bacon seam-side down in a roasting tin, and roast in a preheated oven at 190℃ (170℃ fan, Gas 5) for 25-30 minutes until the bacon is crisp and brown and the chicken cooked through. Serve at once, garnished with snipped chives.
6 skinless, boneless chicken breasts
4 tbsp coarse-grain mustard
Black pepper
18 streaky bacon rashers, rinds removed
Snipped fresh chives, to garnish
Method:
Spread both sides of the chicken breasts with the mustard, and season with pepper.
Take three bacon rashers, stretch them with the back of a knife, and arrange them side by side and slightly overlapping. Wrap a chicken breast with the bacon. Repeat with the remaining bacon and chicken.
Place the chicken breasts with the bacon seam-side down in a roasting tin, and roast in a preheated oven at 190℃ (170℃ fan, Gas 5) for 25-30 minutes until the bacon is crisp and brown and the chicken cooked through. Serve at once, garnished with snipped chives.
