Balsamic Bacon-Wrapped Chicken
with Roasted Potatoes and Wedge Salad
Tonight, enjoy a luxe chicken meal from your own dining room! Tender chicken is wrapped in smoky bacon and drizzled with a sweet and tangy balsamic glaze. Served alongside are umami-packed Parmesan roasted potatoes and a fresh wedge salad.
:
Milk
•Wheat
•Sulphites
•Mustard
•Egg
45 minutes
10 minutes
2 unit(s)
Chicken Breasts
100 g
Bacon Strips
350 g
Red Potato
1 unit(s)
Iceberg Lettuce Head
1 unit(s)
Tomato
1 unit(s)
Lemon
¼ cup
Parmesan Cheese, shredded
()
28 g
Crispy Shallots
( )
2 tbsp
Balsamic Glaze
( )
2 tbsp
Mayonnaise
( )
1 tbsp
Italian Seasoning
()
1 unit(s)
Garlic, cloves
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Calories920 kcal
Fat54 g
Saturated Fat16 g
Carbohydrate56 g
Sugar15 g
Dietary Fiber8 g
Protein54 g
Cholesterol175 mg
Sodium960 mg
Trans Fat0.2 g
Potassium1950 mg
Calcium225 mg
Iron5 mg
•Parchment Paper
•Baking Sheet
•Measuring Spoons
•Zester
•Small Bowl
•Large Non-Stick Pan
1
- Cut potatoes into 1/2-inch wedges.
- Add potatoes, half the Italian seasoning (use all for 4 ppl) and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.)
- Season with salt and pepper, then toss to coat.
2
- Roast potatoes in the top of the oven, flipping halfway through. (NOTE: Gather potatoes to the centre of the baking sheet after flipping.)
- Sprinkle half the Parmesan over top.
- Continue roasting until potatoes are tender and golden-brown, 22-25 min. (NOTE: For 4 ppl, roast in the top and middle of the oven, rotating sheets halfway through.)
3
- Meanwhile, zest, then juice half the lemon. Cut remaining lemon into wedges.
- Remove and discard outer layer of iceberg lettuce. Remove stem, then quarter, leaving each lettuce wedge intact.
- Cut tomatoes into 1/4-inch pieces. Season with salt.
- Peel, then mince or grate garlic.
- Add mayo, 1/4 tsp (1 tsp) lemon zest, 1/2 tbsp (1 tbsp) lemon juice and 1/4 tsp (1/2 tsp) garlic to a small bowl. Stir to combine. (NOTE: Reference garlic guide.)
4
- On a separate cutting board, pat chicken dry with paper towels. Season with salt and pepper.
- Wrap 2 bacon strips around each piece of chicken. (TIP: Overlapping strips by 1 inch helps keep bacon on chicken.)
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Pan-fry until golden, 2-3 min per side.
5
- Transfer chicken to an unlined baking sheet.
- Roast in the bottom of the oven until cooked through, 16-18 min.**
6
- Divide chicken, potatoes and half the lettuce wedges (use all for 4 ppl) between plates.
- Drizzle salad dressing over lettuce wedges, then top with tomatoes, crispy shallots and remaining Parmesan.
- Drizzle half the balsamic glaze (use all for 4 ppl) over chicken.
- Squeeze a lemon wedge over top, if desired.
