Cookbook

All the highlighted words in this recipe for crispy chicken with bacon can be found in our wordsearch grid. The remaining unused letters in the finished grid will spell out in order the name of a 200 year-old breed of British chicken. Solutions on page 7

Ingredients: FILLING

• 3oz (75g) button mushrooms, chopped

• 4oz (100g) bacon steak, diced

• 4 tbsp vegetable stock

• 1 garlic clove, crushed

• 2 tbsp fresh chopped basil + extra torn basil leaves to garnish

METHOD

CHICKEN

• 4 x (5oz/150g) skinless chicken breast fillets

• 4 tbsp skimmed milk

• 4 tbsp plain flour, seasoned with salt and freshly ground black pepper

• 4oz (100g) dried white breadcrumbs

• 4 tsp olive oil

• Griddled courgettes and tomatoes to serve (optional)

For the filling, place the MUSHROOMS, bacon,

VEGETABLE stock and garlic in a nonstick frying pan.

Cook for 10 MINUTES, STIRRING until the liquid has

EVAPORATED. Continue COOKING until the mushrooms are golden, then remove from the heat; SEASON and stir in the chopped BASIL. Preheat the OVEN to Gas Mark 6, 390ºf (200ºc). Make a DEEP cut in the SIDE of each chicken breast to make a pocket (but don’t cut all the way through). Spoon in the mushroom mixture and secure EACH parcel with cocktail sticks. Place the milk in a shallow dish, and the flour and BREADCRUMBS on SEPARATE plates. Dip the CHICKEN breasts into the flour, then the milk and then the breadcrumbs to coat. Place the chicken on a nonstick baking TRAY and drizzle with oil. Bake for 20-25 minutes UNTIL golden and cooked through. REMOVE the COCKTAIL sticks. Ideal garnished with basil and SERVED with griddled COURGETTES and TOMATOES. Serves 4.