Cheesy-Top Chicken & Bacon
with Lemon Crushed Potatoes & Cucumber Salad
- Milk
Ingredients
1 sachet
Garlic & Herb Seasoning
320 g
Chicken Breast
100 g
Diced Bacon
1
Cucumber
1 packet
Mixed Salad Leaves
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1
Lemon
3
Potato
1
Radish
Nutrition Values
Cooking Steps
• Note: This recipe is designed to be cooked with your child under adult supervision • Preheat oven to 220°C/200°C fan-forced. • Bring a medium saucepan of lightly salted water to the boil. Cut potato into large chunks. Slice lemon into wedges. • Cook potato in boiling water until easily pierced with a fork, 12-15 minutes. Drain and set aside. • Add mayonnaise, a squeeze of lemon juice and a pinch of salt, then stir to combine.
• Meanwhile, roughly chop radish and cucumber. • Cut deep slices, taking care to not slice all the way through, in a 1cm criss-cross pattern across chicken breast. • In a medium bowl, combine porcupine chicken, garlic & herb seasoning, a good drizzle of olive oil and season with pepper.
• Place chicken on a lined oven tray, then top porcupine chicken with diced bacon and grated Parmesan cheese. • Roast chicken until cooked through, 12-16 minutes.
TIP: Chicken is cooked through when it is no longer pink inside.
• Meanwhile, combine radish, cucumber, mixed salad leaves and a squeeze of lemon juice and a drizzle of olive oil in a large bowl. Season to taste. • Divide cheesy bacon porcupine chicken, creamy crushed potatoes and cucumber salad between plates. • Serve with any remaining lemon wedges. Enjoy!
Little cooks: Kids can help toss the salad.
