Apricot-Glazed Bacon-Wrapped Chicken

Name: Apricot-Glazed Bacon-Wrapped Chicken with Gooseberry Panzanella Salad
Total time: 35 min
Yield: 2
Cuisine: American
Ingredients: 2 unit(s) Chicken Breasts; 100 g Bacon Strips; 1 unit(s) Ciabatta Roll; 1 unit(s) Gooseberries; 1 unit(s) Mini Cucumber; 56 g Spring Mix; ¼ cup Feta Cheese, crumbled; 2 tbsp Apricot Spread; ½ tbsp White Wine Vinegar; 7 g Zesty Garlic Blend; 2 tbsp Oil*; 0.13 tsp Salt*; 0.13 tsp Pepper*

with Gooseberry Panzanella Salad

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This meal, with its bright and zippy flavours, is spring on a plate. Glazed, bacon-wrapped chicken is accompanied by satisfying panzanella salad featuring tangy gooseberries, crisp cucumbers, salty feta and a sweet apricot vinaigrette.

Ingredients: Chicken breast • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Gooseberries • Ciabatta roll (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • Cucumber • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Apricot spread (sugars (sugar, apricot puree), water, citric acid, ascorbic acid) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Zesty garlic blend (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) (sulphites).

Tags:

New

Allergens:

Hvede

•Gerste

•Milk

•Schwefeldioxide und Sulfite

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes

Cooking Time8 minutes

DifficultyEasy

Ingredients

serving amount

2 unit(s)

Chicken Breasts

100 g

Bacon Strips

1 unit(s)

Ciabatta Roll

1 unit(s)

Gooseberries

1 unit(s)

Mini Cucumber

56 g

Spring Mix

¼ cup

Feta Cheese, crumbled

2 tbsp

Apricot Spread

½ tbsp

White Wine Vinegar

7 g

Zesty Garlic Blend

Not included in your delivery

2 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories770 kcal

Fat46 g

Saturated Fat13 g

Carbohydrate40 g

Sugar10 g

Dietary Fiber4 g

Protein49 g

Cholesterol165 mg

Sodium1110 mg

Trans Fat0.1 g

Potassium900 mg

Calcium100 mg

Iron3.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Parchment Paper

•Baking Sheet

•Measuring Spoons

•Large Non-Stick Pan

•Silicone Brush

•Large Bowl

•Whisk

Cooking Steps

Before starting, preheat the oven to 450°F.
Wash and dry all produce.
Cut ciabatta roll into 1-inch pieces.
On a parchment-lined baking sheet, toss ciabatta pieces with 1/2 tbsp (1 tbsp) oil, then season with salt, pepper and half the Zesty Garlic Blend. Toast in the top of the oven 5-6 min, stirring halfway through, until lightly golden.

Meanwhile, peel, then halve gooseberries.
Halve cucumber lengthwise. Cut into 1/4-inch half moons.

On a separate cutting board, pat chicken dry with paper towels. Season with salt, pepper and remaining Zesty Garlic Blend.
Wrap 2 bacon strips around each piece of chicken. (TIP: Overlapping strips by 1 inch helps keep bacon on chicken.)
Heat a large non-stick pan over medium-high.
When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Pan-fry 2-3 min per side, until golden.
Remove from heat, then transfer chicken to an unlined baking sheet.

Roast in the bottom of the oven 14-18 min, until cooked through.**
When done, brush bacon-wrapped chicken with half the apricot spread.

Meanwhile, in a large bowl, whisk together half the vinegar (use all for 4 servings), remaining apricot spread and 1 tbsp (2 tbsp) oil. Season with salt and pepper.

When chicken is almost done, add ciabatta croutons, spring mix, cucumbers and gooseberries to the bowl with dressing. Toss to combine.
Thinly slice chicken.
Divide chicken and salad between plates.
Sprinkle feta over top of salad.