Ingredients
2 skinned & boned chicken breasts
4-5 rashers streaky bacon
Freshly ground black pepper to taste
1-2 tbsp rice bran oil
½ onion, fine diced
4-5 cloves garlic, crushed
½ cup white wine
½-¾ cup cream
SIDS SALT & PEPPER to taste
Directions
Preheat oven to 190°C. Flatten chicken breasts. Lay 2 bacon rashers on a board, end-to-end and overlapping slightly. Place 1 chicken breast on the bacon, season with SIDS SALT & PEPPER to taste and roll up so the breast is wrapped in bacon. Repeat with the other breast.
Heat 1 tbsp of oil in a heavy, ovenproof frypan and seal the breasts for a few minutes until the bacon is coloured on all sides. Place the pan in the oven and bake for 10-15 minutes.
Remove the pan from the oven and set aside the breasts but keep them warm. Add more oil to the pan and sauté the onion and garlic. Add wine and boil rapidly, stirring to remove any residue from the base of the pan. Add cream and cook over a medium heat until the sauce is thickened and shiny.
Adjust seasoning with SIDS SALT & PEPPER and serve with the garlic sauce, roast pumpkin, broccoli, potatoes and grilled portabello mushrooms.
