Ultimate Saltimbocca-Style Chicken and Bacon

Nutrition per serve

Ingredients

• 300g chat potatoes
• 1pcs capsicum
• 150g green beans
• 1pcs baby broccoli
• 1bunch sage
• 1pcs lemon
• 25g parmesan
• 1pcs chicken-style stock cubes
• 300g free-range chicken breast fillet
• 90g diced bacon
• 26ml olive oil
• 180ml (¾ cup) boiling water
• 20g butter
• 10ml plain flour

Method

1. Step 1 — Roast potato
   Preheat the oven to 220C, fan-forced. Line a large oven tray with baking paper. Halve the unpeeled potatoes, quartering any large ones. Put the potato on one side of the lined tray, drizzle with 2 tsp olive oil, season with salt and pepper and toss to coat. Roast for 15-20 mins until almost tender.
2. Step 2 — Prep ingredients
   While the potato is roasting, cut the capsicum into thick strips. Trim the beans and baby broccoli. Pick the sage leaves. Cut the lemon into wedges. Finely grate the parmesan. Crumble 1 stock cube* into a heatproof jug, add 180ml (¾ cup) boiling water and stir to dissolve.
3. Step 3 — Brown chicken
   Put the chicken flat on a board, put your hand on top and halve horizontally into fillets. Heat 1 tbs olive oil in a medium frypan over medium-high heat. Cook the chicken for 2-3 mins each side until golden and almost cooked through. Remove from the pan and reserve the pan.
4. Step 4 — Roast vegetables
   Put the capsicum, beans and baby broccoli on the tray with the potato and drizzle with 1 tsp olive oil. Scatter the parmesan over the potato. Roast the potato and vegetables for 10-15 mins until the vegetables are tender and the potato is golden.
5. Step 5 — Make bacon sauce
   Meanwhile, melt 20g butter in the reserved pan over medium heat. Cook sage for 2-3 mins until crisp. Remove from pan using tongs. Add bacon to pan and cook, stirring, for 4 mins or until browned. Add 2 tsp flour and cook, stirring, for 1 min. Gradually add stock, stirring constantly to prevent lumps forming. Bring to a simmer and cook, stirring, for 2 mins or until thickened.
6. Step 6 — Get ready to serve
   Add the chicken and any resting juices to the bacon sauce and cook for a further 1-2 mins until the chicken is cooked through. Season with pepper. Divide the potato, vegetables and chicken among plates. Spoon over the bacon sauce and scatter with the sage. Serve with the lemon wedges.

Allergens

Milk, Gluten, Wheat