Bacon Wrapped chicken with Creamy Pepper Sauce

Bacon Wrapped chicken with Creamy Pepper Sauce

Bacon Wrapped chicken with Creamy Pepper Sauce

Prep Time
5 Minutes
Cook Time
25 Minutes
Classic bacon wrapped chicken with aromatic Oregano, spring vegetables and Schwartz simple to prepare, but delicious creamy pepper sauce.
  • 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

Key Products

Product Information

£ 1.70/unit,7g
Creamy Peppercorn Sauce

Product Information

£ 1.50/unit,170g


  • 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