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Bacon-wrapped chicken rarebit

Bacon-wrapped chicken rarebit

Bacon wrapped chicken and Cheshire rarebit

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If you want to create an easy, special meal – then try this dish. It's perfect for relaxed entertaining, though it's equally tasty as a family weekend meal.

Serves: 4
Cooking time: 55 mins
Costs: Cheap as chips

Ingredients

Try using 2 large sweet potatoes instead of carrots - just peel them and cut into chunks.

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75g (3oz) Cheshire cheese, finely crumbled
15g (1/2oz) butter
1tsp wholegrain mustard
2tsp Worcestershire sauce
4 skinless, boneless chicken breasts
4 lean bacon rashers, rind removed
2 red peppers, deseeded and thickly sliced
1 yellow pepper, deseeded and thickly sliced
3 carrots, sliced into chunky sticks
2tbsp olive oil
1/2 tsp cumin seeds (optional)
Freshly ground black pepper

Method

Preheat the oven to 200ºC/fan 180ºC/gas 6.
To make the rarebit mixture, put the cheese, butter, mustard and Worcestershire sauce into a mixing bowl. Use a fork to work the mixture together so that it is evenly blended.
Cut a pocket into the thickest part each chicken breast using a sharp knife. Share the rarebit mixture between these pockets, then close them. Wrap each chicken breast in a rasher of bacon, tucking the ends underneath.
Put the peppers and carrots into a roasting pan and add 1 tbsp of olive oil and the cumin seeds (if using). Season with pepper and toss to coat. Arrange the chicken breasts on top, then drizzle with the remaining olive oil.
Roast for 30-35 mins, until the vegetables are tender and the chicken is done. Check that the chicken is thoroughly cooked by piercing the thickest part with a sharp knife - the juices should run clear.

By Cheeseboard

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