If you’re anything like me, I LOVE chicken.

oven baked chicken breasts

oven baked chicken breasts

 

I do however, find it a tad dry when it’s oven-baked.

 

Here’s a handy tip for keeping your chicken breasts tender, moist and most of all – full of flavour, the next time you decide to oven back them.

 

Ready?

 

Ok, as you can see from the picture, I’ve wrapped 3 chicken breasts in bacon.

 

Not only does it keep your chicken fillets from drying out – the bacon gives it tonnes of flavour too.

 

I buy bacon from our local Butcher’s.

 

Well, when I say ‘local’, it’s a good 4-mile round trip up and down hills, but it’s a nice way to take a walk, get out into the sunshine and fresh air, and know that you’re giving your mind and body a good workout at the same time.

 

Not only is the bacon good quality, it’s lean and our Butcher knows exactly where it’s come from.

 

One rasher of bacon is all you need for each chicken fillet, and to be honest, I put mine in the fridge for a few hours before they hit the oven, but this is not completely necessary to do.

 

Chicken breasts take about 30-40 minutes to cook at 180 degrees.

 

For your roasted Ante/Postnatal Fitness Expertveg, simply slice up a selection of courgettes, mushrooms, onions and peppers, drizzle with a good quality olive oil and cook for 20 minutes.

 

Spice up your roasted veg with garlic, fresh herbs and a bit of seasoning.

 

Let me know if you enjoyed this recipe.

 

But most of all, pop a comment below if you’re going to try it out!

 

Thanks so much.