|
Roast
Chicken Breast stuffed with Baby Sweetcorn, Bacon, and
Red Onion
Serves
2
INGREDIENTS
2
breasts chicken with skin attached
1
small packet baby sweetcorn
2 rashers dry cured bacon
1 tablespoon vegetable oil
1 red onion - sliced
50 ml (2 fl oz) white wine
METHOD
|
Step
1
Preheat the oven to Gas Mark 6 / 400°F / 200°C (180°C
for fan oven).
|
|
|
|
Step
2
Lightly loosen the skin from the chicken meat using
your fingers. Insert
three spears of baby sweetcorn between the skin
and meat of each chicken breast.
|
|
Step
3
Cut the rashers of bacon in half lengthways with
scissors. Insert a folded rasher between each baby
sweetcorn spear. Fold back and cover with the chicken
skin.
|
|
|
|
Step
4
Brush
the baking tray with vegetable oil, and place the
chopped onion in the centre of the tray. Place the
stuffed chicken on top of the onion and lightly
brush with oil.
|
|
Step
5
Roast
in the preheated oven for 25 minutes, until golden
brown. Add the white wine for the last 5 minutes
of roasting, to form a chicken jus.
|
|
|
