BACON WRAPPED BAKED CHICKEN RECIPES

Steps:

• Preheat oven to 375 degrees F.
• In a skillet over medium heat, cook bacon until it begins to curl and turn red - you want it to be partially cooked but still flimsy. Place bacon on a paper towel while preparing other ingredients.
• In a small bowl, mix together cream cheese and chives. Set aside.
• Place chicken breasts in a Ziploc bag. Using a rolling pin or meat tenderizer, flatten chicken breasts until they're about 1/4 inch thick.
• Spoon a portion of the cream cheese mix and spread it in the center of the chicken breast, keeping at least a 1/2 inch gap from the edges clear.
• Starting with the smallest end, roll up the chicken breast. With the seam side of the chicken facing up, wrap pieces of bacon around it so that the ends of the bacon are tucked beneath the chicken. Wrapping this way should secure the bacon and keep the chicken wrapped. If needed, use toothpicks to help keep the chicken wrap together.
• Place chicken in a 9x13 baking dish and bake for 30 minutes. Turn oven to broil for 5 minutes to crisp the bacon. If desired, sprinkle more fresh chopped chives on top.
• Serve immediately.

Steps:

• Mix together the flour, yeast, mustard powder, 11/2 tsp fine salt, the sugar, thyme leaves and 1/2 tsp freshly ground black pepper. Stir in 250ml lukewarm water, use your hands to bring together into a dough, then knead for 10 mins on a clean surface until it is smooth and elastic. If you have a tabletop mixer with a dough hook, use this instead and ‘knead’ for just 5 mins. Sit the dough in a large, clean bowl, cover with oiled cling film and leave at room temperature for about 1 hr until doubled in size.
• Heat oven to 190C/170C fan/gas 5 and line your largest baking tray with baking parchment. Sit the lid of your boxed camembert in the centre of the tray.
• Knead the dough back into a smooth ball, then use your fingers to make a hole through the centre. Steadily stretch the doughnut shape into a large ring until the centre hole is large enough to fit around the lid. The best way to do this is to swing the dough around your fingers, then hand, like a hula-hoop.
• Sit the dough ring on the tray around the box lid. Use kitchen scissors to snip the dough ring into 20 strips, from the outside in, but leave a few millimetres of dough still connecting the strips together around the lid in the centre. If using the ready-to-eat pancetta slices, halve each one lengthways. Twist one of the 20 dough strips to make it longer and thinner like a breadstick, then wrap a pancetta slice in a spiral around it. Repeat with all the dough strips.
• Your breadsticks might look a little higgledy-piggledy at the moment, so use kitchen scissors to snip the ends off any that need it to make an even, round shape, if you like (see tip below). Brush with a little light olive oil and bake for 15 mins.
• Meanwhile, unwrap the camembert and top with the thyme sprigs. Brush with olive oil and sprinkle with a little more black pepper. Remove the breadsticks from the oven and sit the cheese inside the box lid, then bake for another 5 mins until the bread is golden and crispy, and the cheese molten.