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Baked Chicken with crispy bacon bits, courgette and parmesan cream

Baked Chicken with crispy bacon bits, courgette and parmesan cream

Ingredients

  • 1 pkt Bally Manor Irish Chicken Breast Fillets
  • 1 pkt Dulano Rindless Bacon Bits
  • 1 large Courgette sliced into ½ cm rounds
  • 100mls of Morning Fresh Whipping Cream
  • A good pinch (50g) of Lovilio Grana Padano
  • Parmesan Cheese, grated
  • ½ a Cusina Chicken Stock Cube
  • A drizzle of Primadonna Extra Virgin
  • Olive Oil
  • A little pinch of fresh Thyme, Sage or Rosemary
  • Kania Salt & Pepper

Method

  1. Set your oven to 180oC.
  2. Brush a small roasting tray with some olive oil and place the courgettes evenly on the bottom of the tray.
  3. Season lightly and place the chicken on top.
  4. Stack a generous amount of bacon bits on top of the chicken, to stop the chicken drying out, then drizzle with the remaining olive oil and cook for 20 minutes.
  5. Meanwhile, heat the cream and crumble in the stock cube followed by the parmesan and herbs. When everything is melted and creamy, keep warm on a low heat.
  6. When the 20 minutes are up, remove the bacon bits and pop the tray back into the oven for a further 5 minutes to thoroughly cook the chicken.
  7. To serve, place the chicken on top of the courgettes on a warm plate, spoon over the parmesan cream and top with the bacon bits once again.