Yummy Chicken Bacon Wrap With Leeks

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chicken bacon wrap

When it comes to dinner time chicken bacon wrap is best for your family.

One needs quick dinner ideas, so here you can try easiest and healthiest recipe without spending too long.

chicken bacon wrap

Preparation Time:  10 min

Cook Time:  20 min
Total Time:  30 mins

Serves: 4

Nutritional Value

Calories                     247                          Total Fat                 6 g

Saturated Fat            1 g                            Sodium                   418 mg

Dietary Fiber             2.5 g                         Protein                    30 g

Main Ingredients for chicken bacon wrap

  • a handful fresh basil
  • 8 – boneless and skinless chicken thighs
  • 8 – (thin) rashers of smoked streaky bacon
  • 1- tablespoon sunflower oil or vegetable oil
  • 2 – sliced leeks,
  • 200ml- chicken stock
  • 200g- frozen garden pea

Steps to Follow

Step 1: For chicken bacon wrap first of all season the chicken with black pepper, set one basil leaf on top of each slice.

After that wrap tightly with a rasher of bacon – tuck the bacon into itself to stop it from unfolding.

Step 2:  Heat the oil in a large deep frying pan – brown the wrapped thighs from all sides and be careful to keep them wrapped up tightly as much as possible.

Step 3: Set the chicken to one side and cut leeks thickly at an angle.

Step 4:  Now, Add the leeks to the pan and soften in the bacon juices just for 5 minutes.

Step 5: Return the chicken slices, basil-side up, pour in the stock, then cover the pan until the chicken is tender-crisp.

Step 6: half a handful of basil into the sauce, stir in the peas, then simmer for a few  minutes until the peas are tender

Step 7: Check the seasoning then scatter half a handful of basil over the dish.

Now your chicken bacon wrap is ready, serve happily with new potatoes or crusty bread.

Hey!!  you can cook this delicious dish that can serve to four people.

To serve a meal, feel the happiness and make your bond stronger with your loved ones.

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