g ltr Chicken stock made from Country Range Chicken Bouillon Mix
tsp Country Range Dried Mixed Herbs
ml Vegetable oil
g Sprigs rosemary
g Pearl barley
g Carrot
g Leek
g Celery
g Onion
tbsp Tomato puree
1
Step 1
Pre heat the oven to 200c / 180c fan.
2
Step 2
Finely dice the carrot, onion, celery and leek and sweat in the vegetable oil.
3
Step 3
Add the tomato purée, mixed herbs and then the chicken stock.
4
Step 4
Add the pearl barley and simmer for 30 minutes until tender.
5
Step 5
Cut the chicken breasts in half and wrap each one in a rasher of bacon.
6
Step 6
Season the pearl barley to taste and place in an oven proof dish.
7
Step 7
Place the chicken portions on top, add a sprig of rosemary to each chicken portion and bake in the oven for 12 minutes or until the chicken is cooked through.
Ingredients
3 g Country Range Chicken Breast Fillets
6 g Rashers of Country Range Bacon
1 g ltr Chicken stock made from Country Range Chicken Bouillon Mix
1 tsp Country Range Dried Mixed Herbs
25 ml Vegetable oil
6 g Sprigs rosemary
180 g Pearl barley
1 g Carrot
1 g Leek
1 g Celery
1 g Onion
1 tbsp Tomato puree
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