Bacon Wrapped Chicken With Horseradish Mashed Potatoes And Brussels Sprouts - cooking recipe

Ingredients

1 3/4 lbs potatoes, peeled and cut into chunks
1 3/4 lbs Brussels sprouts
1/4 in fresh horseradish, peeled and grated
3/4 cup semi-skimmed milk
4 None chicken breasts (about 5 oz each)
4 strips bacon
2 tbsp sunflower oil
None None Freshly grated nutmeg
4 tbsp butter

Preparation

Cook the potatoes in boiling salted water for 20 mins. Cook the sprouts in a separate saucepan of boiling salted water for 8-10 mins.
Reserve a little horseradish for garnish and place the remainder in a saucepan with the milk and 3 tbsp butter. Bring to a boil, then keep warm.
Season the chicken with salt and black pepper and wrap a strip of bacon around each breast. Heat the oil in a frying pan and cook the chicken, turning, for 10 mins, or until cooked through. Melt the remaining butter in a saucepan. Drain the sprouts, add to the pan and saute for 2 mins. Season with salt and nutmeg.
Drain the potatoes and return to the pan. Add the horseradish milk and mash. Serve with the chicken and sprouts, sprinkled with the reserved horseradish.