Added by leegns | Wed 08 Jul 2009 @ 13:43
This is one of my favourite dishes. The perfectly roasted garlic and spinach chicken with a smoky, salty taste of bacon blends perfectly with the spicy potato wedges.
1 Chicken Breast
3 Rashes of streaky smoked bacon
1 Large Potato
1 Handful Spinach
1 Large Garlic Clove
2 Large tomatoes
1/2 red onion
Dry Chilli Flakes
Pre-heat the oven to 200 degrees.
Boil spinach until soft and wilted in salted water.
Slice the chicken breast from the side, but not all the way through, so it\'s like a door.
Crush the garlic and grate the mozzarella, and mix with the spinach and add pepper.
Put the spinach into the chicken breast and fold back over and wrap with the bacon. Add pepper for flavour, salt is probably not needed as the bacon will add a salty taste.
Glaze with olive oil and place in the oven.
Wash and chop the potato into thick wedges, place in a mixing bowl, and add a tblsp of paprika, a good pinch of the chilli flakes, a handful of chopped chives, salt and peppers and then a tblsp of olive oil. Mix with your hands and make sure each wedge is well coated.
Place in the oven with the chicken and cook for 20-25 minutes, or until potatoes are soft and the chicken is moist and white.
A nice fresh tomato salsa is also good to have on the side, so whilst the chicken and potatoes are cooking cut the tomatoes in half lengthwise and remove the seeds. Cut the halves into 1/4\" and dice. Place in a medium size bowl, dice 1/2 a red onion into small pieces and add to the bowl, squeeze in half a lime of juice, and finely chop the basil. Add salt and pepper for taste and get your hands in the bowl to mix.