Cheese and Caramelised Onion Chicken and Bacon Lardons
with Garlic Mash and Stir-Fried Green Beans
We love Cheese and Caramelised Onion Chicken and Bacon Lardons and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450
Potatoes
2
Garlic Clove
150
Green Beans
30
Mature Cheddar Cheese
(Contains Milk)
40
Onion Marmalade
2
British Chicken Breasts
60
British Smoked Bacon Lardons
1
Mayonnaise
Nutritional information
Utensils
Instructions
Bring a medium saucepan of water to the boil with 1/2 tsp of salt. Chop the potatoes into 2cm chunks (no need to peel). Trim the green beans. Grate the cheese. Put the onion marmalade into a bowl and use a spoon to break it up.
Sandwich each chicken breast between two pieces of clingfilm. Bash the chicken with a rolling pin or the bottom of a saucepan until it is 2cm thick all over. IMPORTANT: Wash your hands after handling raw meat. Once the water is boiling, add the potatoes and garlic clove(s) and cook until tender, 15-20 mins. TIP: The potatoes are cooked when you can easily slip a knife through them. Once cooked, drain in a colander, pop back into the pan and cover with a lid to keep warm.
Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat. Season the chicken with salt and pepper. Once the pan is hot, lay in the chicken, fry until golden brown, 5-7 mins each side. TIP: when your chicken is ready to be turned, it will release easily from the pan.
Once browned, transfer the chicken to a baking tray (don't wash your pan). Divide the onion marmalade between the top of each chicken breast, use a spoon to spread it out. Divide the cheese between the tops of the breasts, press it down with the back of a spoon. Heat your grill to high. When hot, grill the chicken until the cheese is golden and bubbly, 3-5 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. Allow to rest for 2 mins before serving.
While the chicken is grilling, pop your (now empty) frying pan back on medium-high heat and add a drizzle of oil. Once the pan is hot, add the bacon lardons and stir fry until starting to brown, 2-3 mins. Add the green beans to the bacon, season with salt and pepper and stir-fry until starting to char, 2-3 mins. Turn the heat down to medium then add a splash of water and immediately cover with a lid or some tin foil. Allow to cook until the beans are tender, 4-5 mins. Remove the pan from the heat.
Meanwhile, once the potatoes are cooked and back in their pan, add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper. Once everything is ready, serve the chicken with the garlic mash and stir-fried beans. Pour over any cooking juices from the tray, add a dollop of mayo and enjoy!
Step 5 MOD: If you've added bacon lardons to your recipe, before you add the green beans to your pan in the step above, add the bacon lardons and stir fry until starting to brown, 2-3 mins. Add the green beans to the bacon and continue with the recipe as instructed. IMPORTANT: Wash your hands after handling raw meat. Cook lardons thoroughly.
