Bacon Wrapped Chicken with Goat’s Cheese and Basil
served with Mixed Pepper Tomato Salsa
I love creating and developing recipes, so when I was sent a bumper hamper full of ingredients from E-On recently and asked to come up with some tasty, quick and simple recipes, I was pleased to join in. I was sent a list of the ingredients beforehand, so I knew JUST what I was planning to make as soon as they arrived, and the recipes I created would be perfect for lunch for friends, which was yesterday – I love it when a plan comes together! These are the ingredients I had at my disposal: Potatoes, Asparagus, Baby carrots, Broccoli, Courgettes, Garlic, Chicken, Bacon, Lamb’s Lettuce, Avocados, Plum baby tomatoes, Mixed Peppers, Salad Onions, Goats Cheese, Strawberries, Meringues, Cream.
I didn’t have to use all of the ingredients, but in actual fact I used nearly three-quarters of them; chicken, bacon, lamb’s lettuce, garlic, mixed peppers, baby tomatoes, salad onions and goat’s cheese. The meal was quick and easy to prepare and only took 30 minutes in the oven, thus saving on energy. The salsa was tasty and vibrant and there was no need to cook any other vegetables as the salsa and lamb’s lettuce made perfect accompaniments to the protein rich chicken breasts. My friend’s LOVED the meal and asked for the recipe in leaving, which is rather flattering! Here are some tips on quick and simple recipes, using the minimum of energy:
1. Always plan and prepare other dishes to be cooked when the oven is on; for example, when I cooked these chicken breasts, I also cooked a fruit pie at the same time, as well as using the residual heat to keep the pie warm whilst we were eating our main meal.
2. If you have an energy-saving plan, where your energy costs are cheaper during certain times, utilise it to the full by batch baking, cooking meals in bulk to freeze as well as turning on the washing machine and dishwasher during these cheaper tariff times.
3. Family meals don’t always have to be cooked; the main protein part of the meal can be quickly fried, grilled or roasted, but the accompaniments can be uncooked such as salads, raw vegetables (crudités) and bread.
4. Planning your cooking time will save you pennies – look after the pennies and the pounds will take care of themselves! Always plan what you can cook when you use your oven, even down to using the residual heat after it has been turned off – I sometimes plan a preserving session and use the heat of the oven to warm my jam jars.
The recipe I made was delicious when served with a salsa and side salad, and as I said above, there was no need to cook any other vegetables. I have shared the recipe for the Bacon Wrapped Chicken with Goat’s Cheese and Basil below, as well as a simple set of instructions on how to make the salsa, which was really just a chopping and mixing job! I used a low-fat vinaigrette for the lamb’s lettuce leaves and I also used them as a bed on which to serve the chicken breasts.
The chicken breasts can be stuffed and wrapped in the morning and kept in the fridge until you need to cook them, making them an ideal dish for busy cooks! They can also be frozen at this stage for ease of cooking later on, and just need to be defrosted for 4 to 6 hours or overnight in a fridge. They are even delicious served sliced when cold and added to salads or sandwiches. Why wrap the chicken breasts? The bacon adds flavour and keeps the chicken moist, whilst the goat’s cheese adds a lovely creamy and toasted taste and texture, it’s a DREAM of a recipe!
If you have a quick and simple family recipe to share, if you quickly nip over to the E-On Facebook page, they have a competition where you could win a set of Le Creuset Pots and Pans, and there are three runners-up prizes of £50 John Lewis Vouchers. You can enter the competition here: Win with E-On
That’s all for today, I hope my simple and tasty Bacon Wrapped Chicken with Goat’s Cheese and Basil served with Mixed Pepper Tomato Salsa recipes have inspired you to make them, maybe for a family weekend lunch or supper. See you later and have a great weekend, Karen
Mixed Pepper Tomato Salsa Recipe:
Half a red pepper, finely diced
Half a green pepper, finely diced
10 to 12 baby plum tomatoes or cherry tomatoes
2 to 3 spring (salad) onions
2 cloves of garlic, peeled and very finely diced
Half a red pepper, peeled and finely diced
salt and pepper
1 tablespoon olive oil
2 teaspoons white wine vinegar
Mix all of the ingredients together, and allow the flavours to develop for an hour before serving with grilled or roast meats, Mexican style meals and poultry.
NB: Increase or decrease the onions and garlic to personal taste.
Disclaimer: I was sent a hamper of food and kitchen utensils in which to create some recipes that are quick and simple. I was not required or paid to write a positive review and all views and opinions expressed in this post are mine. Karen S Burns-Booth