Thinking back to spring 2020, I’m fascinated by the way that no 2 peoples experiences of lockdown were the same. Much in the same way as no 2 people’s experience of giving birth is the same. Essentially, on paper, you’ve gone through the same thing. Yet every individual has a different experience. Different highs and lows, stresses and smiles, grief, trauma and joy. Different memories and feelings that stick in their mind and different triggers that take them back. Left with a different world to live through in the aftermath. Well somehow my lockdown story and my birth experience of my 3rd baby became intertwined when both smacked us in the face in that unforgettable spring of 2020! It’s taken until now to work through all the changes; with the business the challenges and the opportunities, the new starts and the re-thinks. With the family the new baby growing into a toddler, coupled with the home schooling and the back to school cycles. I finally feel like we are in a place that all the plates are now spinning (as opposed to the being dropped, smashed, finding the glue, throwing them at the wall and buying new plates cycle!) and I can have some head space to enjoy what we do again, and that means make some recipes! And not only that, actually write them down!
So on the theme or not having any time, this recipe is great for when you haven’t had time to plan and prepare a full roast but you want something that ticks all the roast dinner boxes of hearty, filling, comfort food.
Cheesy Leek & Bacon Roast Chicken Breast
1 skinless chicken breast per person
1 rasher of smoked back bacon per person
A red onion, diced
Baby leeks, 5 or 6 sliced or one large leek
Worcester sauce- few splashed
Few slices of good strong cheddar
Salt and pepper
1.Start by preheating the oven to 190oc. Butterfly the chicken breast by slicing horizontally until about 3 quarters of the way through. Open up the chicken breast and lay a rasher of smoked bacon inside and replace the top piece of chicken to make a parcel. Season the top well. Place in an oven dish and roast for 10-15 minutes while you prepare the topping.
2. Whilst the chicken cooks, preheat a tablespoon of oil in a frying pan. Add the leeks and onion and fry until starting to char and soften. Tip over the top of the chicken with a few splashes
of Worcester sauce and put back in the oven for a further 10-15 minutes, on until the chicken is thoroughly cooked (juices run clear and piping hot throughout).
3. When the chicken is cooked, scoop up any fallen off leek and onion and pile back on top of the chicken and then add the slices of cheese over the top. Return to the oven for 2-3 minutes so the cheese can melt.