Category, , DifficultyIntermediate

Bacon wrapped chicken is one of those lovely delights that one must experience, and certainly one of the easier dishes to pull together that gives great results with great visual results. This is a classic french Mediterranean European dish with a modern twist of Cauliflower puree base topped with spinach sautéed in butter and garlic. Mmmm!

Yields2 Servings
Prep Time30 minsCook Time45 minsTotal Time1 hr 15 mins

 

Metric Ingredients
 500 g chicken breasts
 300 g streaky bacon
 2 tbsp butter or olive oil
 500 g fresh spinach
 salt and pepper
Cauliflower purée
 225 g cauliflower
 4 garlic cloves
 50 g butter
 100 ml heavy whipping cream
 salt and pepper

1

Crush the garlic cloves and peel off the skin, give them a quick dice. Fry them in some butter or olive oil - butter preferred - until they get a little colour - make sure to not overcook as this can happen quite quickly.

2

Wash the cauliflower and cut up into smaller florets. Boil in water for about 5 minutes until you can feel its going soft. And then use a colinder to drain the water.

3

Place the cauliflower and pan fried garlic with remaining butter or oil into a food processor.

4

Add the cream of choice (thickened cream preferable). If it is too thick and not blending well you can add a little more water to make it a bit more thinner. Make sure to add the water slowly - its much harder to make it thicker as opposed to making it thinner. Season to taste with the salt and pepper or any other spice you wish to use.

5

With the chicken breast wrap with the streaky bacon (if your butcher has it) - otherwise whatever is the fattiest bacon you can find. Place in pan with some butter or oil until the bacon starts to brown and then turn down the temperature to make sure the chicken is fully cooked. Or you can place in an oven for 15 minutes at 400°F/200°C. Cut a small incision to check the inside of the chicken is cooked or use a meat thermometer.

6

Remove the chicken from the pan once cooked and throw in some of the spinach with some butter to soak in the pans remaining flavours.

7

Place the puree covering most of the plate and then place spinach on top of this followed by the bacon wrapped chicken. Garnish with any herbs however this dish should be plenty delishous and flavoursome just how it is. Refer to photos for plating guide.

Tips!

The purée makes for an awesome side dish for meat or as a plate base for vegetable servings, so you can make a larger batch and refrigerate it for a few days or place in the freezer for up to 2 months.

Ingredients

Metric Ingredients
 500 g chicken breasts
 300 g streaky bacon
 2 tbsp butter or olive oil
 500 g fresh spinach
 salt and pepper
Cauliflower purée
 225 g cauliflower
 4 garlic cloves
 50 g butter
 100 ml heavy whipping cream
 salt and pepper

Directions

1

Crush the garlic cloves and peel off the skin, give them a quick dice. Fry them in some butter or olive oil - butter preferred - until they get a little colour - make sure to not overcook as this can happen quite quickly.

2

Wash the cauliflower and cut up into smaller florets. Boil in water for about 5 minutes until you can feel its going soft. And then use a colinder to drain the water.

3

Place the cauliflower and pan fried garlic with remaining butter or oil into a food processor.

4

Add the cream of choice (thickened cream preferable). If it is too thick and not blending well you can add a little more water to make it a bit more thinner. Make sure to add the water slowly - its much harder to make it thicker as opposed to making it thinner. Season to taste with the salt and pepper or any other spice you wish to use.

5

With the chicken breast wrap with the streaky bacon (if your butcher has it) - otherwise whatever is the fattiest bacon you can find. Place in pan with some butter or oil until the bacon starts to brown and then turn down the temperature to make sure the chicken is fully cooked. Or you can place in an oven for 15 minutes at 400°F/200°C. Cut a small incision to check the inside of the chicken is cooked or use a meat thermometer.

6

Remove the chicken from the pan once cooked and throw in some of the spinach with some butter to soak in the pans remaining flavours.

7

Place the puree covering most of the plate and then place spinach on top of this followed by the bacon wrapped chicken. Garnish with any herbs however this dish should be plenty delishous and flavoursome just how it is. Refer to photos for plating guide.

Chicken Wrapped in Bacon + Cauliflower Mash Spinach Base

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