Chicken and Bacon Cheesy Bake – (Healthy Extra A)
So, it’s not often that I create a new recipe from scratch. Everytime that this has been attempted in the past, I’ve tended to go overboard with spices and chilli. Not that a bit of spice is a bad thing but, my family don’t seem to share the same love of food that bites back.
One evening though, I was intending to make a hunters chicken, although quickly realised that I had no passata to make the barbecue sauce. Instead of running out to the shops, I thought I would try something new. Knowing my previous attempts were all a little extreme though I decided to keep this one simple.
Chicken and bacon is a good combination to start with and, I decided to enhance it just a little with some stock, garlic, salt & pepper with a cheese topping. Just before adding the concoction to the oven to melt the cheese I had a brainwave of adding some Oregano. After all, I use it with pizza toppings, and bolognese and thought that I would give this dish a little Italian influence.
This has quickly become a family favourite. I’m asked to make it at least once per week and evertime I do, I’m reminded how ‘unreal’ it is. Quite the compliment considering half the family don’t follow a slimming world plan.
Syn Free Cheesy Chicken & Bacon Bake (Healthy Extra A)
- 700 g Chicken Breast Fillets
- 250 g Smoked Back Bacon All fat removed
- 2 tsp Garlic Granules
- 1 tbsp Dried Oregano
- 1 Onion
- 160 g Reduced Fat Grated Cheddar
- 2 Chicken Stock Cubes or use 1 Chicken Stock Pot
- Salt & Pepper
Start by pre-heating the oven to Gas Mark 5.
Thinly slice the Chicken & Bacon and finely chop the onion. Add the Chicken & Bacon to a wok / large frying pan and cook lightly to seer the meat.
Add the chopped onion and stock cubes (or pot), season with a little salt and pepper. Place a lid on the pan and continue to cook on low for around 10-15 minutes.
Drain the juices from the pan and stir the garlic granules into the meat.
Place the meat into a Lasagne dish, and sprinkle the grated cheddar on top. Top with the Oregano and bake in the oven for around 15-20 minutes, or until the cheese has just started to turn golden.
Serve with Slimming World wedges and plenty of speed vegetables.