Most pub grub restaurants will have a version of a BBQ chicken stack or hunters chicken on the menu. Chicken breast with lashings of BBQ sauce, bacon and cheese- as you can imagine it is calorific and can be up to 30 syns! This is a syn free version using the cheese as your healthy extra, add 6 syns if not. The best bit is that you can cook it in the slow cooker to give you perfectly cooked and succulent chicken an melted cheese on top- heaven! I served mine with salad, sweet corn and roasted new potatoes.
You will need:-
(serves 2)
2 large chicken breasts
4 rashers of bacon- all visible fat removed
80g extra light cheddar cheese
5 tbsp Worcestershire sauce
1 tsp mustard powder
500g passata
3 tbsp balsamic vinegar
2 cloves of garlic, crushed
3 tbsp sweetener
Salt and freshly ground black pepper
1 tsp smoked paprika
Method:-
In a small bowl mix passata, Worcestershire sauce, balsamic vinegar, mustard powder, garlic, smoked paprika, sweetener and seasoning. Mix well.
Use 2 separate square sheets of tin foil that's big enough to encase each chicken breast seperately. Place the breast in the centre of each sheet and wrap the bacon around it. Grab each corner of the tin foil and pull it up and to the middle to create a pocket. Pour a half of the sauce over the top of each chicken breast and then fold the tin foil in to seal.
Place each foil pocket in the slow cooker and heat on low for 7 hours or high for 4 hours. (You could also cook on a medium heat in the oven for 30 mins!)
For the last half hour of cooking, open each foil pocket to reveal the chicken breast and grate 40g of cheese on each, Put back in the slow cooker but leave the top of the foil pocket open so the cheese doesn't stick to it.
When the cheese has melted remove the chicken from the slow cooker and serve
L x