Eminem better watch out, there’s a new wrap God in town. I got this recipe from my dad, I remember him making it for me and my brothers when we were younger and it was our favourite meal! So you can tell why I wanted to make it on the weekend of Father’s Day. It is super easy to make, and a guaranteed win for all the family. I will also give you my recipe for roast potatoes, which I add garlic granules to (crazy, I know! But it works. I learnt this at uni when the only seasoning I had for the first week and so I added garlic to every meal). The perfect twist when you are feeling a little tired of a regular roast dinner, and want to add a nice salty smokey kick.
Ingredients (serves 4):
4 chicken breasts
8 bacon rashers
4 large roasting potatoes
1 tub cream cheese
4 yorkshire puddings
peas, carrots, corn
salt, pepper, garlic, thyme for taste
- Peel you potatoes and chop them into preferred size. Boil for 10 minutes, SHAKE WELL TO ROUGH THEM UP (this is key to getting nice crispy) and then transfer to baking tray. Add a generous helping of oil, salt, pepper and garlic granules. Pop into an oven at 200C
2. While the potatoes are cooking, we will start on our chicken. Slice the chicken breasts along the side (without totally cutting in half) and put a dollop of cream cheese in the pouch. Repeat for all.
3. Then, cover the chicken in your choice of seasoning. Roll the chicken breast up in two rashers of bacon so the chicken is totally covered.
4. After the potatoes have been cooking for half an hour, turn them over and add more oil if necessary. Add the chicken onto the same tray and cook for a further half an hour at the same temperature. Add the yorkshire puddings in 5 minutes before the end so they cook, and cook up you veggies.
Plate up, and enjoy!
I hope you enjoy this recipe as much as I do! It really is the perfect father’s Sunday dinner and such a favourite amongst the whole family. It takes a little time, but is soooo worth the wait!
Love from Evie x
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