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Bacon Wrapped chicken with Creamy Pepper Sauce
Ingredients
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4 chicken breasts
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2 teaspoons Oregano
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4 rashers bacon, unsmoked
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400 grams (14 ounces) baby new potatoes OR Jersey royals
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12 asparagus spears, halved
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50 grams (2 ounces) peas
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1 sachet Creamy Peppercorn Sauce
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300 millilitres (1/2 pint) semi-skimmed milk
Key Products
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
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