Bacon-Wrapped Chicken
with Mexican-Style Street Corn Salad
Craving Mexican tonight? This zesty, garlicky bacon-wrapped chicken recipe paired with the robust flavours of Mexican street food is perfect for dinner!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Chicken Breasts
100 g
Bacon Strips
½ can
Canned Corn
113 g
Baby Tomatoes
7 g
Chives
3 tbsp
Sour Cream
(Contains Milk)
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
1 tbsp
White Wine Vinegar
(Contains Sulphites)
360 g
Red Potato
¼ cup
Feta Cheese, crumbled
(Contains Milk)
200 g
Green Bell Pepper
1 tsp
Garlic Salt
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch wedges. Add potatoes and 1 tbsp oil to an unlined baking sheet. Season with half the garlic salt and pepper, then toss to coat. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Roast in the middle of the oven until golden-brown, 23-25 min. (NOTE: For 4 ppl, roast in the top and middle of the oven, rotating sheets halfway through.)
While potatoes roast, pat chicken dry with paper towels. Season with remaining garlic salt and pepper. Wrap two bacon strips around each chicken breast. (TIP: Overlapping strips by 1/2-inch helps keep the bacon on the chicken!) Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Pan-fry until golden, 2-3 min per side. Transfer chicken to another unlined baking sheet. Roast in the bottom of the oven until cooked through, 16-18 min.** Carefully wipe the pan clean.
While chicken cooks, drain, then rinse corn. Halve tomatoes. Thinly slice chives. Core, then cut pepper into 1/2-inch pieces. Add mayo, sour cream, half the chives and vinegar to a medium bowl. Season with salt and pepper, then whisk to combine.
When chicken is done, heat the same pan (from step 2) over medium-high. When hot, add peppers and half the corn (use all for 4 ppl) to the dry pan. Cover and cook, stirring once halfway through, until veggies are 'charred' or dark golden-brown, 4-5 min. Remove the pan from heat. Add tomatoes. Season with salt and pepper.
Divide charred veggies between plates. Drizzle half the dressing over veggies, then sprinkle with feta. Divide bacon-wrapped chicken and potatoes between plates. Sprinkle remaining chives over top. Serve remaining dressing on the side for dipping.
