Easy Hot Honey Bacon Wrapped Chicken
with Oven-Ready Cauliflower Cheese and Baby Leaf Salad
Deliciously easy to cook, it only takes 3 steps to put this Hot Honey Glazed Bacon Wrapped Chicken on the table. Combine our chef-approved shortcuts and simple instructions to make a restaurant quality dinner that's as easy as 1-2-3!
The quantities provided above are averages only.
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
2 unit(s)
British Chicken Breasts
4 rasher(s)
British Streaky Bacon
350 grams
Cauliflower Cheese
(Contains Milk, Mustard May contain Sesame)
50 grams
Hot Sauce
15 grams
Honey
50 grams
Baby Leaf Mix
125 grams
Baby Plum Tomatoes
30 grams
French Dressing
(Contains Mustard May contain Sulphites)
Nutritional information
Utensils
Instructions
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Wrap each chicken breast with 2 rashers of bacon.
- Pop onto a baking tray. Roast on the middle shelf, 25-30 mins. IMPORTANT: Wash hands after handling raw meat and its packaging. Cook so there's no pink in the middle.
- Meanwhile, remove the outer sleeve and plastic film from the top of the cauliflower cheese.
- Place on another baking tray. Bake on the top shelf, 20-25 mins.
- Once the chicken is cooked, remove from the oven.
- Drizzle over the hot sauce and honey. Turn to coat. TIP: Pop hardened honey into hot water for 1 min.
- Transfer the chicken to your plates with any remaining sauce from the tray.
- Serve the cauli cheese on the side.
- Add the baby leaves and tomatoes to your plates. Drizzle over the French dressing to finish.
- Enjoy!
