Craving Mexican tonight? This zesty, garlicky bacon wrapped chicken recipe paired with an robust Mexican street corn salad is perfect for dinner!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
2 unit(s)
Chicken Breasts
100 g
Bacon Strips
113 g
Corn Kernels
113 g
Baby Tomatoes
7 g
Chives
1 unit(s)
Sour Cream
(Contains Milk)
2 tbsp
Mayonnaise
(Contains Mustard, Egg May contain Crustaceans, Soy, Egg, Wheat, Gluten, Sesame, Milk, Fish, Tree nuts, Sulphites, Mustard)
1 tbsp
White Wine Vinegar
(Contains Sulphites)
250 g
Red Potato
¼ cup
Feta Cheese, crumbled
(Contains Milk)
1 unit(s)
Green Bell Pepper
1.5 tsp
Garlic Salt
(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
¼ tsp
Salt and Pepper*
1.5 tbsp
Oil*
Cut potatoes into 1/2-inch wedges. Toss potatoes with 1 tbsp oil (dbl for 4 ppl) on a baking sheet. Season with half the garlic salt and pepper. Roast in middle of oven, until golden-brown, 25-28 min.
While potatoes roast, pat chicken dry with paper towels. Sprinkle over remaining garlic salt. Season with pepper, then wrap two bacon strips around each chicken. (TIP: Overlapping by 1-inch helps keep the bacon on the chicken!)
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Pan-fry, until golden, 3-4 min per side. Transfer chicken to another baking sheet. Roast, in bottom of oven, until cooked through, 16-18 min.**
While chicken roasts, halve tomatoes. Thinly slice chives. Cut pepper into 1/2-inch pieces. Whisk mayo, sour cream, half the chives and 1 tbsp vinegar (dbl for 4 ppl) in a medium bowl. Season with salt and pepper.
When chicken is done, carefully, drain off fat from the pan. Wipe clean with paper towels. Heat the same pan over medium-high heat. When hot, add corn and peppers to the dry pan. Cover and cook, stirring once halfway through cooking, until 'charred' or dark golden-brown, 4-5 min. Remove pan from heat. Add tomatoes. Season with salt and pepper. Set aside.
Divide charred veggies between plates. Drizzle over half the dressing, then crumble over feta. Divide bacon-wrapped chicken and potatoes between plates. Sprinkle over remaining chives. Serve remaining dressing on the side for dipping.