Cut each chicken breast into 6 even chunks. Stretch bacon by running
Lightly coat a large grill pan or frying pan with oil and heat until smoking hot. Sear chicken breasts for 10-12 mins, turning once, until lightly charred and cooked through, adding bacon for final 3-4 mins. Set aside. Cut chicken and bacon into large pieces.
Meanwhile, combine pine nuts, mixed greens and thyme in a large bowl. Add warm chicken and bacon. Whisk together dressing ingredients then toss with salad. Season.
Heat the oil in a pan and lightly fry the onion and garlic for 1 minute.
Add the chicken and bacon and cook for a further 2-3 minutes until sealed.
Add the mushrooms and stir in the pasta sauce and wine.
Cover and simmer for 10 minutes.
Meanwhile, cook the pasta in lightly salted boiling water following instructions on the pack.
Drain the pasta and spoon into a dish.
Top with the chicken pasta sauce, sprinkle with parsley and serve with parmesan cheese.
ut bacon into 1\" pieces and fry until mostly crisp.
Cut chicken
Brown bacon and chicken pieces in large saucepan.
Mix cream, mustard, water, and cornflour in jug and add to chicken and bacon. Let simmer for 5-10 minutes or until chicken is cooked through.
Add spring onions and simmer for a further 2 minutes or until sauce has thickened.
Cut bacon into 1/2 inch pieces.
Cut the chicken across
Put onions into food processor and blitz until very finely chopped.<
Place the sauerkraut and stock in a saucepan, cover and simmer over a low heat for 15 mins, stirring occasionally.
Season the chicken with salt and black pepper. Heat the oil in a frying pan and sear chicken for 5 mins on each side. Add the bacon and fry until crispy. Remove from the heat. Slice the chicken and break the bacon into pieces.
Layer the sauerkraut, chicken and bacon on the bottom half of the ciabatta. Sprinkle with the chives, slather with sour cream and dust with paprika. Top with the upper half of the ciabatta.
Heat olive oil and butter in a large frying pan. Cook chicken for 6 mins. Set aside. Add mushrooms and bacon. Cook for 5 mins. Set aside.
Add rice to pan and cook, stirring, for 30 seconds. Combine wine with chicken stock. Add 1/2 cup to rice and stir continuously until liquid is completely absorbed. Continue adding stock, 1/2 cup at a time, until rice is tender, about 20 mins.
Return chicken, bacon and mushrooms to pan. Add mushroom sauce and cook for 2-3 mins.
Heat an oiled frying pan over medium heat. Add the chicken and cook, turning, until lightly browned and cooked through. Cover the chicken and leave to stand for 5 mins, then slice thinly.
Cook the bacon in the same pan until crisp.
Divide half the cheese between two bread slices and top with arugula, tomato, chicken, bacon, the remaining cheese and bread. Serve.
Dutch oven, season the chicken then sear the pieces for
Heat 1 tbsp oil in a large frying pan over medium heat. Cook chicken and bacon for 4-5 mins, or until chicken is cooked through. Transfer to a heatproof plate then cut each piece of chicken in 1/2.
Add remaining oil to pan. Pan-fry eggs for 2-3 mins, or until cooked to your liking. Remove from heat.
Toast bread then arrange on serving plates. Top with lettuce and drizzle with dressing. Top with bacon, chicken, eggs then Parmesan. Serve with potato wedges.
br>Meanwhile, slice the bacon into chunky strips.
Bring
Place the bacon in a large skillet and cook over medium-low
pper. Then coat the chicken with flour and shake each piece vigorously
In 12-inch skillet cook chicken and bacon over medium-high heat 12
Add chicken and bacon; cook and stir until chicken is deep golden brown and bacon is crisp
n a saucepan mix cornflour and water into a paste. Add
1. Fry bacon in a heavy skillet; once bacon is done remove from skillet, crumble and set aside.
2. Add to chicken, shallot, garlic, marjoram and thyme and let chicken brown. Add wine and cover. Let simmer for 10 minutes or so untill chicken is cooked through. Uncover and stir in cream, gorgonzola and bacon. Allow gorganzola to melt. Serve over pasta or rice.
add the onions, garlic, bacon and mushrooms and cook until softened-about 10