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Tonight's Tea

I will be trying the Stuffed Chicken with Bacon found at bbcgoodfood.com, thus:

  • 2 boneless, skinless chicken breasts
  • 4 tsp Pesto (any flavour of your choice, or grated cheese)
  • 2 rashers of bacon 
  • 2 cocktail sticks (to hold the bacon and chicken together when cooking)
  1. With a sharp knife cut a slit about 4-5cm across the chicken, but don't cut all the way through the chicken, only go half way down. Do this in both chicken pieces.
  2. Take 2 tsp of the pesto and open the slit and spoon it in. Use 2 tsp in each chicken breast. If using cheese do exactly the same but carefully stuffing the chicken with the cheese.
  3. Then take one of the rashes of bacon and wrap it around the chicken, where the incision is, making sure the ends of the bacon end up underneath the chicken.
  4. Using a cocktail stick pierce through the bacon and chicken to hold it all together. (the filling may ooze out a little bit depending on how much you've stuffed the chicken with) Do this with the other chicken breast.
  5. Then put on a baking tray and cook in the oven for 20 minutes on 180-200 degrees (fan oven/electric)
  6. Take out and serve with any veg, mash potato or spicy cabbage.

Verdict: It was good. I did a mix of pesto and cheese to stuff into the chicken and it worked really well. I wrapped it up in foil for about the first 15 mins then opened it up and let it crisp off a bit for the last 5 or so. I think I might have cooked it for a little longer than specified due to wrapping it up, but it was still very tasty. I did noodles with it, mainly cos I missed the time for putting the pasta on due to reading, but also largely because I couldn't be bothered to wait for the pasta to cook as the noodles only take 4 minutes! On the whole, very nice and one I will definitely be doing again. A good, quick, tasty tea.

Soon, as I have opened the pesto, I will be making a recipe my mam got from a Sainsbury's recipe card years ago, and has become known as 'Green'.

  • 1/2 jar of pesto
  • Some bacon (about 2-3 rashers) chopped up into small-ish pieces
  • 1/2 small pot double cream
  • Garlic (crushed)
  • Parmesan cheese
  • Tagliatelle
1. Put pasta on to cook
2. Fry garlic and bacon in a pan
3. Add pesto and stir for a bit
4. Stir in cream and Parmesan and simmer gently - do not boil.
5. Drain pasta and combine with sauce.
6. Serve. (Mam adds black olives cos she's a freak / is the only one who likes them in our house)