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Bacon Wrapped chicken with Creamy Pepper Sauce
Prep Time
5 Minutes
Cook Time
25 Minutes
Ingredients
8
Classic bacon wrapped chicken with aromatic Oregano, spring vegetables and Schwartz simple to prepare, but delicious creamy pepper sauce.
Ingredients
4 chicken breasts
2 teaspoons Oregano
4 rashers bacon, unsmoked
400 grams (14 ounces) baby new potatoes OR Jersey royals
12 asparagus spears, halved
50 grams (2 ounces) peas
1 sachet Creamy Peppercorn Sauce
300 millilitres (1/2 pint) semi-skimmed milk
COOKING INSTRUCTIONS
- 1 Pre heat the oven to 180°C, 400°F, Gas Mark 5.
- 2 Set the chicken breasts on a non-stick baking tray. Sprinkle each with ½ tsp of Oregano, then wrap each with the bacon. Cook for 20-25 minutes depending on the size of the fillets, until cooked through.
- 3 Meanwhile, cook the potatoes in boiling water for 20 minutes, until tender then drain. Steam the asparagus and peas for 4-5 minutes until just cooked.
- 4 Prepare the Pepper sauce by combining the sachet contents with the milk and simmering for 2 minutes according to the pack directions.
- 5 Serve the chicken with the sauce, potatoes and vegetables.
- 6
Nutritional Information
| Typical Values | Amount |
|---|---|
| Energy | 315kcal / 1317kJ |
| TotalFat | 5.1g |
| SaturatedFat | 2.2g |
| Salt | 1.28g |
| Carbohydrates | 25.2g |
| Fiber | 3.0g |
| Protein | 39.4g |
| Sugar | 6.2g |