Hunter's Chicken
Chicken breast wrapped in smoked streaky bacon, glazed with a smoky barbecue sauce and finished under melted cheese, a British pub classic.
- 4 pc skinless chicken breast fillets
- 8 pc smoked streaky bacon rashers
- 1 tbsp olive oil
- 200 ml passata
- 1½ tbsp soft dark brown sugar
- 1 tbsp cider vinegar
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- ½ tsp garlic granules
- 1 tsp English mustard
- 100 g mature cheddar
- 100 g mozzarella
- black pepper
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Add to a shopping listHow the shopping list works →- Step 1
Heat the oven to 200°C (180°C fan). Put the passata, sugar, vinegar, Worcestershire sauce, paprika, garlic granules, mustard and 2 tablespoons of water in a small pan. Simmer over a medium heat for 10 minutes, stirring occasionally, until thick enough to coat the back of a spoon. Set aside.
- Step 2
Lay the bacon rashers on a board and stretch each one by running the flat of a knife along it. This thins the bacon so it wraps neatly. Wrap 2 rashers around each chicken breast, overlapping them slightly and tucking the ends underneath.
- Step 3
Place the wrapped chicken in a baking dish, seam-side down, brush lightly with the oil and season with pepper. Skip the salt, as the bacon and cheese are salty enough.
- Step 4
Roast for 20 minutes, until the bacon has begun to colour. Spoon the barbecue sauce over the chicken and roast for another 8 to 10 minutes, until the chicken is cooked through and its juices run clear, or the thickest part reads 74°C on a probe thermometer.
- Step 5
Grate the cheddar and mozzarella, mix them and scatter over the chicken. Return to the oven for 5 minutes, until the cheese has melted and is bubbling in places.
- Step 6
Rest the chicken in the dish for 5 minutes, then serve with chips, wedges or mashed potato and a green vegetable or corn, spooning over the sauce from the dish.
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