This is my oldest, most reliable, everyone who knows me has probably tasted it, recipe. And I still love it now as much as I did the first time I cooked it. It is SO easy. I know I say that a lot but really, it is. Five minutes to prep, shove it in the oven for twenty minutes and what results is just scrumptious. Make sure you serve it with some bread because you will not want to waste any of the sauce!
This recipe serves four, but you can easily double up or half, as required. Last time I cooked it, I added a few left over sun dried tomatoes that I wanted to use up. You could also add more cherry tomatoes if you want to. Just remember whatever you do, keep the same ratio of 1 part vinegar to 2 parts oil for the perfect sauce. Feel free to swap out the chicken breast for thighs (as I did on the occasion I chose to photograph), but make sure you allow a little longer for the thighs to cook through. Similarly if you use huge chicken breasts. You could also use prosciutto or parma ham instead of the bacon, if you are feel a little fancy. And finally, this is one recipe where dried herbs are acceptable (just!).
- 4 chicken breasts
- 4 slices of bacon (back or streaky, I prefer smoked)
- 250g cherry tomatoes (or baby plum)
- 3 tbsp balsamic vinegar
- 6 tbsp olive oil
- 1/2 tsp of dried basil or a handful of fresh
- Salt + pepper
- Long pasta of your choice
- Pre-heat the oven to 180°C (fan), 200°C, gas mark 6.
- Wrap each of the chicken fillets with a piece of bacon and place them in an oven proof dish.
- Pour over the tomatoes and sprinkle over the basil. Add a good crack of salt and pepper, then drizzle the whole dish with the vinegar and olive oil and put in the oven.
- After 10-12 minutes (approximately half way through cooking), take the dish out and baste the chicken in the juices. If the tomatoes are starting to soften, just push them softly to burst and create the delicious sauce. Put back in the over for another 8-10 minutes.
- Meanwhile cook your pasta as per the packet instructions.
- Serve the chicken on top of your favourite long pasta, pouring over all the gorgeous sauce.
When serving, I like to dish up the chicken, squish the tomatoes a little more, give the sauce a good stir and then pour over the pasta. Don’t waste any!