Prepare time: 15min
Lovely moist chicken with deep bacon, mushroom and cheese flavours.
- 4 slices bacon
- 2 tbsp. butter
- 1 tbsp. olive oil
- 4 boneless, skinless chicken breasts
- 1 onion, chopped
- Grated cheese (I used parmesan)
- Large handful of mushrooms (I used chestnut)
- Large pinch of mixed herbs
1Heat the oven to 180 degrees or gas mark 4 or 5.
2Cook the bacon and set aside (try to do this without eating it all).
3Using the same pan (without wiping), add butter, olive oil and mixed herbs.
4Sauté chicken breasts in this mixture over medium heat, turning once, until chicken is almost cooked and just barely pink in center. This should take around 8-10 minutes.
5Put chicken in an over-proof dish.
6Using the same frying pan, fry the onion and mushrooms until soft.
7Season and stir in the bacon.
8Pour the mixture over the chicken breasts and cover with the grated cheese.
9Bake in the oven for 10-15 minutes or until chicken is thoroughly cooked and cheese is melted.
You can also add garlic at the same time as the onion.
Experiment with different types of cheese.
Be careful with adding salt as the bacon is already salty.
Adapted from Adapted from: Busy Cooks ‘Bacon Chicken’