Bacon-wrapped chicken with spinach & orzo

Name: Bacon-wrapped chicken with spinach & orzo
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Ingredients: 380 g 2 British chicken breast fillets; 300 g spinach Mornay; 4 rasher/s No.1 British Free Range Unsmoked Dry Cured Streaky Bacon; 1 tbsp Essential Olive Oil; 1 leek, halved lengthways and finely sliced; 200 g essential Orzo; 400 ml fresh chicken stock

A little bit retro, in the best way – this will definitely impress on a special occasion.

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Serves2
CourseMain meal
Prepare10 mins
Cook30 mins
Total time40 mins
Plus+ standing

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2 x 380g 2 British chicken breast fillets
300g spinach Mornay
4 rasher/s No.1 British Free Range Unsmoked Dry Cured Streaky Bacon
1 tbsp Essential Olive Oil
1 leek, halved lengthways and finely sliced
200g essential Orzo
400ml fresh chicken stock

Preheat the oven to 180ºC, gas mark 4. Cut a slit down the length of the thickest part of each chicken breast and stuff each one with 1 tsp of the spinach Mornay. Wrap two bacon rashers around each stuffed breast.
Heat the oil in an ovenproof frying pan over a medium-high heat. Sear the bacon-wrapped chicken for 2 minutes on each side, then set aside on a plate. Add the leek to the pan with a pinch of salt and fry for 5 minutes, then stir in the orzo and cook for a further 1 minute.
Add the remaining spinach Mornay to the pan with the stock and mix together. Simmer gently for 5 minutes, then sit the chicken on top of the orzo. Transfer to the oven and cook for 10-15 minutes or until the chicken is cooked through, no pink meat remains and the juices run clear. Let stand for 5 minutes before serving and add a sprinkling of grated Parmigiano Reggiano, if you like.