Vickys British 'Pub Grub' Hunters Chicken GF DF EF SF NF.
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Ingredients requirements for Vickys British 'Pub Grub' Hunters Chicken GF DF EF SF NF:
- Provide Quick BBQ Sauce.
- Prepare 240 ml tomato ketchup.
- Give 4 1/2 tbsp of dark brown sugar.
- Require 4 tbsp Vickys Gluten-Free Worcestershire Sauce, recipe in my profile.
- Give 2 tbsp - red wine vinegar.
- Provide 2 tsp garlic puree.
- Prepare 1/2 tsp mustard powder.
- Provide 1/2 tsp of liquid smoke.
- Prepare 1/2 tsp for salt.
- Need 1 dash of tabasco sauce to taste.
- Need - Chicken.
- Require 4 - boneless, skinless chicken breasts.
- Give 1 for salt & pepper.
- Give 8 slice for streaky bacon.
- Prepare 100 grams for shredded cheese, I use a mixture of cheddar and mozzerella*.
Vickys British 'Pub Grub' Hunters Chicken GF DF EF SF NF start cooking:
- To make the BBQ sauce, mix all the ingredients in a pan and simmer on a low heat for 30 minutes then let cool.
- You can use it straight after simmering for only 3 minutes but if you cook it for the 30 and let it cool, you can keep any extra in the fridge for a good 2 weeks in a glass jar.
- Preheat the oven to gas 6 / 200C / 400°F.
- Season the chicken lightly with some salt & pepper.
- Wrap 2 slices of bacon around each chicken breast making sure the bacon 'seam' is on the bottom.
- Set the wrapped chicken in an oven dish or tray and bake for 15 minutes.
- Sprinkle the mixed cheese over the top of the chicken and bake a further 5 minutes.
- Spoon the BBQ sauce over the whole thing and bake for a final 10 minutes.
- Serve with fries/chips and baked beans!.
- I use Veganic Pizza Style or Redwood Cheezly Cheddar-Style and MozzaRisella brand Mozzarella Style gluten/dairy/soy free cheeses. You can also use Violife Creamy as it's a fantastic melter!.
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