Chicken Breast with Bacon on Carrots and Leeks
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Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Ingredients
for
4
- Ingredients
- 2 large carrots
- 1 yellow onion
- 1 garlic clove
- 1 stalk Leeks
- 1 tsp sugar
- 1 tsp Dijon mustard
- 3 Tbsps lemon juice
- 1 Tbsp olive oil
- salt
- peppers
- 4 single Chicken breasts (each 180 grams)
- 8 Sage
- 8 slices Bacon
- 16 Cherry tomatoes
Preparation steps
1.
Peel carrots and onion and coarsely grate both. Peel garlic and chop. Trim leek, rinse and cut diagonally into rings. Mix the prepared ingredients in a bowl with sugar, mustard, 1 tablespoon lemon juice and olive oil, then season with salt and pepper.
2.
Rinse chicken breasts, pat dry, drizzle with remaining lemon juice and season with pepper all around. Place 2 sage leaves on each breast and wrap in bacon.
3.
Place the marinated vegetables in a wide ovenproof dish. Put chicken breasts on top. Cook in a hot oven (200°C, approximately 400°F) about 25 minutes.
4.
Rinse cherry tomatoes, add in the dish with the chicken breasts and cook another 20 minutes. Sprinkle with pepper.
5.
Serve as desired with roasted potatoes.
