Hunter's Chicken

Method

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1. Heat the oven to 200°C / 400°F and line a tray with baking paper.

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2. Pat the chicken dry, season with the pepper and paprika and wrap each breast tightly in 2 rashers of bacon, tucking the ends underneath.

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3. Set the chicken on the tray, seam side down, and brush generously with half the barbecue sauce.

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4. Bake 20 minutes.

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5. Brush with the remaining sauce and bake 8 minutes more, until the bacon is crisp and the chicken reaches 72°C / 162°F.

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6. Scatter the cheddar over the top and bake 4 to 5 minutes, until melted and bubbling.

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7. Rest 5 minutes and scatter with chives.

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Chef’s Tips

• Wrap the bacon tightly and tuck the ends under so it holds.
• Add the cheese at the end. Baked for the whole time it goes rubbery.
• Use a thermometer. Chicken breast dries out fast beyond 74°C.

Pairing Suggestions

• Chips or wedges
• Coleslaw
• Sweetcorn

Storage & Reheating

Refrigerate up to 3 days and reheat at 180°C for 15 minutes. Freeze for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.