Crispy BBQ Bacon & Cheese Chicken

Thu, 2 April 2020

 

 

Ingredients

4 chicken fillets

50g bbq sauce

4 slices ham / 4 rashers / 100g bacon lardon

120g cheese - cheddar / mozzarella

2 eggs

150g sour cream and onion tucs / cream crackers  / breadcrumbs / ground almonds

1 bag baby potatoes

 

Salad

Baby gem leaves

Cherry tomatoes

Red onion

Avocado

 

Healthy Ranch Dressing

            •           2 tablespoon Greek yoghurt

            •           1 tablespoons low mayonnaise

            •           1 tablespoon cold water

            •           1 teaspoon dried dill

            •           1 teaspoon fresh parsley

            •           ¼ teaspoon onion granules

            •           ¼ teaspoon garlic powder

 

Method

 

1.     Preheat the oven to 180?. Dice the rashers and pan fry the bacon lardons until golden and crispy.

2.     Crush the crackers and lay them out on a plate. Crack an egg on another plate and whisk.

3.     Wash the baby potatoes, drizzle with oil and sea salt and roast for 40minutes.

4.     Butterfly the chicken. This mean to lay it flat and using a long sharp knife cut it open lengthways.

5.     Pour 2tbsp oil on a baking tray and pop in the oven to heat up.

6.     Spoon the BBQ sauce into the centre of the chicken.  Lay on the cheese and the ham. Roll in the egg and coat well. Dip in the crumb mixture, pat it on well and coat evenly.

7.     Remove the tray with hot oil from the oven and place on the chicken.

8.     Bake for 35-40mins until golden and crispy on the outside.

9.     To make the salad dressing combine all the ingredients together and store in a glass airtight jar.

10. Combine all the salad ingredients and toss in the dressing.

11. Serve with chicken with the roast baby potatoes and the ranch salad.