Tuesday, June 8, 2010

Chicken with bacon, mushrooms and cheese

Ah! Cheese strikes again.. When I got home last night to find it storming and foul, and all I had in the fridge were some chicken breasts, I won't lie, I felt a bit bleak. But then I remembered Jan of A Glug of Oil and the delicious chicken breasts she posted last week, and I was sold!
{Image source: Quite Adept, flickr}

Hers were beautifully presented with a lovely looking side salad, while mine were a presented with some rather lacklustre frozen veggies, which were the only thing resembling veggies in the house. Would've been better to have no veggies, but the chicken!! Tender and yum, with the slightly salty contrast of the bacon, the savouriness of some mushrooms I threw in, and the oh-so-delicious cheese! So, we've decided to keep this one, thanks Jan, what a winner!!

I, as usual, can't follow even a simple recipe the way it was written (that's why I can't bake, I can't follow instructions, and I never measure anything!), so of course I changed a few things. For the original recipe, go here, but I'll put down my recipe with my additions and changes.

2 chicken breast fillets
2 rashers back bacon
1/2 punnet white mushrooms, quartered
6-8 cherry tomatoes, halved
Handful cheese
1 tsp garlic


  1. Preheat the oven to 180 degrees Celsius.
  2. Heat a frying pan, and fry the bacon to taste. Some like it crispy, I prefer it a little less crispy. Whatever. Set aside when cooked, and don't wash out the pan.
  3. Heat a little oil in the bacon pan, and fry a tsp of garlic in it, followed by the quartered mushrooms. I guess you could cut them however you like, but they look nice quartered.
  4. Fry until evenly browned, but not disappeared. When cooked, set aside with the bacon.
  5. Using a meat mallet or heavy skillet, bash the chicken breasts flatter, so they're an even thickness.
  6. Season flattened fillets with salt and pepper.
  7. Heat a little extra oil in the pan you used for the bacon and mushrooms, and sear the chicken breasts. While the breast is on its first side down, pour a little BBQ sauce onto it, and spread around, then flip and pour a little on the other side.
  8. Cook about 3 minutes either side, or until cooked through, and remove from the heat.
  9. Place the chicken breasts in an oven-proof dish, and place the bacon rashers on top. Pour the mushrooms around the chicken and bacon, with the cherry tomatoes. Pop a handful of cheese on top of each breast, and pop into the oven.
  10. Bake in the oven until everything's heated through, and the cheese has melted. You can put the grill on for a few minutes to give it some extra crispy, bubbly deliciousness, but keep an eye on it, it'll burn much quicker under the grill!
Serve with a salad or some steamed veggies, and oven chips or a baked potato. Delish!

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  1. Sounds yummy. Will have to find an alternative to the bacon for my family (only dad and i eat pork...bad Jews)

    could use chicken rashers...

    This will go very well with the creamed spinach I made on sunday

  2. Sounds perfectly cheesy - just the way I like it. And of course, how can you go wrong with bacon?

  3. And with cheese and bacon, all the worlds problems are solved..
    @LadyRaven you could try using chicken rashers, or macon (what is that made of anyway?) Or I guess you could also use any cured slightly salty meat.. Hmm. I don't know if life without bacon would work for me..

  4. Everything about this dish appeals to me...especially that you can whip it up in no time!!!

  5. Ah nina! thanks so much, it was delicious AND fast! Take a peek at Jan's blog, she has loads of stuff like this!


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