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Bacon Wrapped Chicken

Bacon Wrapped Chicken

with Silverbeet & Tomatoes

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Had a rough day? Put some bacon on it! We all know bacon makes everything a little bit better, which is why we’ve wrapped up this moist chicken breast in plenty of the crispy stuff. Let the cares of the day disappear as you wrap your lips around this perfect parcel.

Allergens:Milk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients

Serving 5 people

Ingredientsarrow down iconarrow down icon

Serving 5 people

800 g

sweet potato

4 fillet

free range chicken breast

1 packet

middle bacon

1 bunch

rosemary

1 punnet

cherry tomatoes

1 bunch

silverbeet

1

lemon

Not included in your delivery

2 tbs

butter

(ContainsMilk)

¼ cup

milk

(ContainsMilk)

1 tbs

olive oil

1 tbs

balsamic vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2690 kJ
Fat33.2 g
of which saturates12.6 g
Carbohydrate32.8 g
of which sugars15.2 g
Dietary Fibre0 g
Protein50.5 g
Cholesterol0 mg
Sodium785 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Knife
Saucepan
Chopping board
Strainer
Potato Masher
Baking Dish
Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Bring a medium saucepan of water to the boil. To prepare the ingredients, peel and chop the sweet potato into 4 cm chunks. Slice the bacon in half lengthways. Pick the rosemary leaves, halve the cherry tomatoes, destem and roughly chop the silverbeet, and cut the lemon into wedges.

2

Place the sweet potato in the saucepan of boiling water with a pinch of salt. Cook the sweet potato for 15-20 minutes, or until soft when pierced with a knife. Drain and then return to the saucepan. Add the butter and milk. Mash using a potato masher or fork until smooth. Season with salt and pepper.

3

Meanwhile, place a large frying pan over a medium-high heat. Drizzle half the olive oil over the chicken breast and season with salt and pepper. Cook the chicken for 2-3 minutes on each side, or until slightly browned and sealed on the edges. Remove the pan from the heat. Place the chicken breast in a medium baking dish. Wrap the strips of middle bacon around the chicken breast. Sprinkle with the fresh rosemary. Add the cherry tomatoes to the baking tray and drizzle with a splash of olive oil and the balsamic vinegar. Season with salt and pepper. Place the baking dish in the oven for 20 minutes. Remove the dish when the bacon is crispy and the tomatoes have started to blister.

4

While the chicken is in the oven, heat the remaining olive oil in the same frying pan over a medium-high heat. Add the silverbeet to the pan and cook for 3-4 minutes, or until the silverbeet has wilted. Squeeze the juice of half the lemon wedges over the silverbeet. Season to taste with salt and pepper. Remove the pan from the heat.

5

To serve, divide the sweet potato mash between plates, top with the crispy chicken, silverbeet and cherry tomatoes. Enjoy!