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Bacon-wrapped chicken tray bake

Spend your whole day looking forward to dinner with this mouthwatering meal for 4.

4SERVES
10MIN PREP
25MIN COOK

INGREDIENTS

  • 2 x 500g trays (8) Steggles Fresh Chicken Thighs
  • 8 slices streaky bacon
  • 400g punnet tomato medley, large ones halved
  • 250g punnet baby roma tomatoes
  • 1 red onion, cut into wedges
  • ¼ cup pitted kalamata olives, sliced
  • 1 tablespoon olive oil
  • Baby basil leaves, to serve
COPY TO CLIPBOARD

METHOD

 

  1. Preheat the oven to 200°C/180°C fan.
  2. Wrap a piece of bacon around each chicken thigh fillet. Secure with a toothpick if needed.
  3. Heat a large non-stick frying pan over medium-high heat. Cook chicken, seam-side down, for 2 minutes. Turn and cook for a further 2 minutes or until browned.
  4. Combine tomatoes, onion and olives in a baking dish. Drizzle with olive oil.
  5. Arrange chicken over tomato mixture in dish, season with salt and pepper and bake for 20 minutes or until chicken is cooked through.
  6. Serve topped with baby basil leaves.
  • 2 x 500g trays (8) Steggles Fresh Chicken Thighs
  • 8 slices streaky bacon
  • 400g punnet tomato medley, large ones halved
  • 250g punnet baby roma tomatoes
  • 1 red onion, cut into wedges
  • ¼ cup pitted kalamata olives, sliced
  • 1 tablespoon olive oil
  • Baby basil leaves, to serve
COPY TO CLIPBOARD

 

  1. Preheat the oven to 200°C/180°C fan.
  2. Wrap a piece of bacon around each chicken thigh fillet. Secure with a toothpick if needed.
  3. Heat a large non-stick frying pan over medium-high heat. Cook chicken, seam-side down, for 2 minutes. Turn and cook for a further 2 minutes or until browned.
  4. Combine tomatoes, onion and olives in a baking dish. Drizzle with olive oil.
  5. Arrange chicken over tomato mixture in dish, season with salt and pepper and bake for 20 minutes or until chicken is cooked through.
  6. Serve topped with baby basil leaves.

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