Chicken with Bacon, Cream and Thyme
Nutrition per serving
| Calories | 429 kcal |
| Protein | 40.4 g |
| Carbs | 4.6 g |
| Fats | 27.8 g |
| Saturated Fat | 11.6 g |
| Monounsaturated Fat | 10.6 g |
| Polyunsaturated Fat | 3.6 g |
| Sugars | 1.4 g |
| Fiber | 1.8 g |
| Sodium | 738 mg |
Ingredients
| Garlic | |
| Chicken Stock | |
| Vegetable Oil | |
| Fresh Thyme | |
| Back Bacon | |
| Salt | |
| Black Pepper | |
| Chicken Breast (with skin) | |
| Spinach | |
| Double Cream | |
| Olive Oil |
1. Preheat oven to 350F/180C/Gas Mark 4.
2. Chop thyme.
3. Heat a teaspoon of vegetable oil in an oven-proof skillet over medium-high heat. Season chicken with a few pinches of salt and pepper and wrap the bacon around it. Cook the chicken/bacon for about 2 minutes each side until golden brown. Drain the skillet of fat and add the cream, thyme, stock and garlic and bring to a gentle boil.
4. Transfer the skillet to the oven and cook for about 15 minutes until chicken is cooked and cream had reduced and thickened.
5. Meanwhile, sauté the spinach in a teaspoon of olive oil. Season to taste.
6. Serve the chicken with the cream spooned over the top and the spinach on the side.