This was on the menu at one of the pubs I worked at and it’s a classic. It’s perfect for a cold, rainy day, and goes well with a pint of ale if you’re that way inclined. We’re still cutting down on our beige carbs – as you’ll see in the photo – but it goes well with a baked potato, buttered new potatoes or even chips for the full pub experience.

Serves 2

Ingredients

• 1 tbsp olive oil
• 2 chicken breasts
• 2 rashers back bacon
• 2 tbsp barbecue sauce
• handful grated cheddar cheese

Method

• Preheat oven to 190°c/170°c fan.
• In a frying pan heat the oil over a medium heat, then seal the chicken breasts for 5 minutes, turning them over halfway through.
• Place the chicken on a baking tray or in an ovenproof dish; I like to use individual enamelled pie dishes to catch all the saucy juices, and place those on a baking tray for convenience. Cook for 25 minutes or until the juices run clear when the breast is pierced at the thickest part.
• While the chicken is in the oven, cook the bacon; you can grill them, but I tend to fry them in the same frying pan I used for sealing the chicken.
• If you fried the bacon, now’s the time to heat the grill to medium-high. Once the chicken is cooked, remove it from the oven and place a rasher of cooked bacon on each breast. Pour over the barbecue sauce, then top with grated cheddar and place it under the grill for 5 minutes, or until the cheese is bubbly and golden.
• Serve immediately with the potatoes of your choice and vegetables.

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