Chicken & Bacon Recipe
sliced chicken breast, smoked streaky bacon, sun blushed tomatoes, maple mustard mayonnaise
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Ingredients
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Chicken & Bacon
Maple Mustard Mayonnaise
To Serve (optional)
Method
Chicken & Bacon
Prepare chicken
Pat the chicken breasts dry with paper towel. If thick, butterfly each breast or pound gently to an even 1/2–3/4 inch thickness for even cooking. Season both sides with 1 tsp salt and 1/2 tsp black pepper.
Wrap with bacon
Lay 3 slices of smoked streaky bacon on a cutting board, slightly overlapping to form a long strip. Place one seasoned chicken breast at the short edge and roll the bacon around the breast so it is mostly covered. Repeat with remaining bacon and chicken. Tuck ends under to secure; if needed, secure with 1–2 toothpicks per roll.
Brown and pan-roast
Heat a large ovenproof skillet over medium-high heat. Add 2 tbs olive oil. When shimmering, add the bacon-wrapped chicken, seam-side down. Cook without moving 3–4 minutes until bacon is nicely browned, then turn to brown the other sides, about 2–3 minutes per side so bacon gets color all over.
Add sun-blushed tomatoes and finish in oven
Nestle 6 sun-blushed tomatoes, torn or halved if large, around the chicken in the skillet. Spoon a little of the tomato oil over the chicken for extra flavor if using. Add 1 tbs butter (optional) to the pan. Transfer the skillet to a preheated oven at 200°C / 400°F and roast for 12–15 minutes, or until the internal temperature of the chicken reaches 74°C / 165°F and bacon is cooked through. If you used toothpicks, remove them after resting.
Rest
Remove skillet from oven and transfer chicken to a cutting board. Tent loosely with foil and rest 5 minutes. This helps juices redistribute and lets the bacon settle.
Maple Mustard Mayonnaise
While the chicken cooks, make the sauce. In a small bowl, combine 1/2 cup mayonnaise, 1 tbs Dijon mustard, 1 tbs pure maple syrup, 1 tsp lemon juice, 1/4 tsp salt and 1/4 tsp black pepper. Whisk until smooth and taste; adjust salt, pepper or maple to preference. Chill until ready to serve.
To Serve (optional)
Slice each rested chicken breast into 1/2-inch slices or serve whole. Spoon maple mustard mayonnaise alongside or drizzle lightly over the sliced chicken. Arrange sun-blushed tomatoes and any pan juices on the plate. Serve with mixed salad leaves or crusty bread and lemon wedges to squeeze over if desired.