Mediterranean Style Chicken

This is a nice way of keeping the chicken breast moist, without the use of a batter or crumb! The name might suggest thoughts of summer sunshine……the blue Mediteranean sea lapping at your feet, while somebody serves you this chicken on a bed of fresh salad….hmmmmm……everybody needs these kinds of thoughts in the middle of an Irish winter!

Allergy Free Mediterranean Style Chicken

75g sundried tomatoes, finely chopped (not in oil, dried in a packet)

2 tbspn fresh basil, chopped

1/2 tsp light brown sugar

1 tbspn olive oil

Salt & pepper

6 chicken breasts

6 smoked rashers (for our American friends, that’s strips of smoked bacon or ‘streaky’ bacon!)

Preparation time: 15 mins

Cooking time: 45 mins               Serves 6

Preheat the oven to 180 degrees Celcius (fan).

Place the chopped sundried tomatoes, basil, brown sugar, olive oil, salt & pepper, into a bowl and mix well.

Take the chicken and make a small slit (approx 4cms length) forming a small pocket, in the chicken breast.

Then spoon in the sundried tomatoe mixture, and wrap the chicken breast with a rasher.

Place the filled chicken breasts into a heat-proof dish and cover the dish with tinfoil.

Place the dish into the preheated oven for 20 minutes. After 20 minutes, take off the tinfoil and continue cooking for a further 20-25 minutes, depending on the size of the chicken breasts.

Serve with steamed broccoli and baby potatoes. Enjoy 🙂

This recipe, as usual, is wheat free, gluten free, dairy free, egg free, and nut free.

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