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20150810_155917

Chicken & Smoked Bacon Slice

Comfort food doesn’t get much better than this, it is rich and creamy and tastes amazing.

I made this today for a photoshoot. Mick, the photographer is known as a very picky eater who wouldn’t touch a pepper.

He watched me make this while also taking photos of each step. When it was ready, he willingly tasted a piece, telling me he “wouldn’t eat the whole thing and only wanted a taste” He ate the whole thing, telling me “I’ve never eaten a pepper before, but loved them in this”

It makes a great family dinner and is fairly easy to make, it can also me made in a few minutes so you can get on with other things after popping it into the oven.

20150810_155917

Ingredients

Allergens : Contains Gluten & Lactose
Chicken Breasts - 2 (1 per slice)
Ready Rolled Puff Pastry - 1 pack for 2 slices
Onion - 1 medium chopped
Garlic Clove - 1 chopped
Red Pepper - 1/2 per person
Fresh Cream - 250ml
Smoked Rashers or Smoked Pancetta (Aldi or Lidl) - 4 rashers or 1/2 pack of Panchetta
Knorr Chicken or Vegetable Stock Cube - 1/2
Plain Flour - To dust the board
Egg - 1

Instructions

1
GETTING READY You will need - 1 pan or medium pot, 2 sharp knives, 1 raw meat chopping board (red), 1 vegetable chopping board (green), 1 wooden spoon, 1 baking tray and 1 fish slice (it's a flat thing with a handle for picking up eggs and stuff), 1 fork, 1 pastry brush
2
Using the raw meat chopping board lay the chicken breasts flat, then cut in half lengthwise or in 3 if it's big. Turn this to the side and cut in 4 so you end up with roughly 1 inch cubes.
3
If using rashers, cut them into small pieces about 1/4 the size of the chicken or even smaller if you can.
4
Using a clean board (never use a raw meat board for anything else other than raw meat) chop the garlic and onion then cut the pepper into similar size pieces as the rasher or pancetta.
5
Heat 1 tbsp of oil on the pan or in the pot, when hot but not crazily so, add the onion, garlic, pepper and rasher or pancetta. Cook these without colouring the garlic and onion for about 2 minutes, then add the chicken and cook this for about 4 more.
6
Add the cream then the stock cube, stir well then leave to reduce (reducing the sauce means to heat until the flavour intensifies and the sauce thickens).
7
Eventually you will see the sauce thicken, it will take about 2 minutes so stay with it and ensure you stir it every 30 seconds or so esp if using a pot or non stick pan.
8
Preheat your oven to 180c GM4
9
Open the pastry and lay it on a clean work surface, if it came wrapped in baking parchment then use this to lay it on or if not grease the baking tray and do this on it.
10
Cut the pastry in 4 as evenly as you can. Break the egg into a cup or small bowl and whisk with the fork.
11
Using the pastry brush, brush a little beaten egg around 2 pieces of pastry, this will allow the top bit to stick and keep the sauce in while cooking.
12
Ok, so now you want to spoon a nice bit of the filling into the centre of the pastry, only do 1 at a time or you will mess it up, trust me I messed the first one up myself.
13
Now, take another piece of pastry and lay it on top of this. Get it as even as you can, then give the sides a little press to from a seal.
14
Take the fork and crimp the sides, which means to hold it so the prongs are facing the pastry then gently press down till it forms nice lines all around the and gives it a good seal.
15
Lift the baking parchment it is sitting on and place on a greased baking tray.
16
Repeat steps 10 to 14 again until you have made the desired amount.
17
Brush these well with the beaten egg, ensure you get as even a coating as possible, then using the fork, make 4 or five air holes throughout the top of the pastry. This stops a build up of steam which can cause the pastry to burst and send your lovely filling all over your oven.
18
Bake in your preheated oven for 12 minutes then brush with the beaten egg once more. Return to the oven and bake for 10 to 15 more. It should be golden brown.
19
Serve with creamy mash or a salad or eat on its own as a lunch time snack.
    • Michelle Myers
    • 13th March 2017
    Reply

    Made these tonight, absolutely gorgeous, so tasty.

    • Joan
    • 23rd March 2017
    Reply

    Got all the ingredients, going to try this tonight!

    • Mandy McAnaney
    • 24th March 2017
    Reply

    Dinner this eve, went down a treat with everyone. Thank you

    • Julie M
    • 30th March 2017
    Reply

    Made this for dinner this evening. My husband said it was the nicest thing I’ve ever cooked!

    Thanks Liam.

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