I have to say I am not one for complicated meals, though I love cooking and I love trying new recipes. But they have to be quick, easy and most importantly delicious. I thought that is not possible until I found BBC Good Food books for ‘dummies’ as I call them. This series of books were recommended by a friend who also loved cooking but like me had no time to prepare long, complicated meals. She said ‘ they work like a charm’. I did not believe her but wanted to try anyway , even if only out of courtesy. The result was ‘They worked like a charm’. No kidding!
So, the other day I had few chicken breasts left in my fridge that I was postponing cooking because I did not want ‘grilled chicken’ meal. In times like these I reach for the BBC Good Food books and experiment. This time lucky dip fell on the Chicken with Grainy Mustard Sauce recipe. And to my surprise (though I should have learned by now) it worked! It was quick, easy, looked great and it was super delicious. I instagrammed my food pic with so much pride! It even went on Twitter @FitTtrends and the feedback was really great, encouraging and appreciative. This caused a problem though, people wanted the recipe and to be honest I was not able to find it online. So, I decided to copy it here and share with those who want to give it a try.
If you want to buy the book, do so, I really recommend it, I have posted a link to amazon at the end of the post.
This recipe Serves 2 and based on what the book says it takes 1 – 1 and 1/4 hours to make. It took me around 45min so I would say less than an hour.
2 boneless, skinless chicken breasts (about 300g/10oz total weight), preferably free range
6 rashers of unsmoked streaky bacon, without rind
250g/9oz ready washed spinach leaves, tough stalks removed
60g firm (not soft) goat’s cheese such as Crottin de Chavignol, cut in small cubes
2 tbsp olive oil ( I cook with Rapeseed oil and it was what I used here)
200ml/7fl oz vegetable or chicken stock
200ml/7fl oz dry white wine
1/2 x 200ml (or 4 heaped tbsp crème fraîche
1 heaped tsp wholegrain mustard
tagliatelle or new potatoes to serve
1. Flatten each breast to one and a half times its original width. Overlap and stretch 3 bacon rashers on a board into a rectangle. Lay the breast on top, repeat with remaining bacon and chicken. Cover each with 4 spinach leaves, flatten. Put cheese along the middle. Season with pepper. Roll each one up, secure with cocktail sticks.
2. Heat half the oil in a frying pan. Cook the chicken over a high heat for 3-4 minutes until bacon is golden. Turn, cook for 3-4 minutes more. Add stock and wine. Simmer for 20 minutes, turning chicken halfway. remove chicken, stir in crème fraîche and mustard.
3. Heat remaining oil in a large pan, add remaining spinach, season. Cover and cook for 2 minutes to wilt the spinach. Squeeze well. Serve each breast, halved, with the sauce and tagliatelle or new potatoes.
Per serving: 773 kcalories, protein 58g, carbohydrate 5gr, fat 51g, saturated fat 23g, fibre 3g, added sugar none, salt 3.59g.
This recipe is from BBC Good Food 101 Meals for two book. You can purchase it from amazon.co.uk