Gluten Free Sun-dried Tomato and Bacon Chicken with Basil and Feta in an OXO Good Grips Pan

Salty, sweet, rich and moreish, this gluten free chicken dish will be a family favourite!

Yield: 4
Prep time: 15 minutes
Cook time: 20 minutes

Gluten Free Sundried Tomato and Bacon Chicken with Feta and Basil

Butterfly chicken breast. The easiest way to ensure juicy chicken and one of the first ways I learned how to make chicken breast. In the Art Deco kitchen of one of the Quad residence halls on the UNCG campus my sophomore year at uni, my roommate stands over a plate with a fruit knife, nearly halving chicken breasts. Although her technique was amateurish, the chicken was incredible and it surely one of the best things ever to come out of a college dorm.

This isn't her recipe, though. This recipe is a slight adaptation of Karly's mouthwatering chicken dish. I wasn't planning on making this for dinner. Needing to develop a recipe with this new non-stick OXO Good Grips pan, I wanted to make something completely different and was leaning towards sticky caramel maple chicken with walnuts. Then, I scrolled through Instagram on the commute home and saw Karly's dish. That was all she wrote. A pit stop at a corner store for feta, fresh basil and a pot of sundried tomato before I headed to my kitchen, hungry for salty, sweet chicken. 

Besides the usual ingredients, one thing you'll need for this dish is a good non-stick pan. OXO have a released a new range of them and they are brilliant! Hands down the best non-stick pan I've ever used. And I even have one of those fancy schmancy marble pans. But consistently, ever since I received this pan, it's the one I reach for. I'm going on holiday later this week to visit my parents and already considered packing it in my suitcase. Yes, it's that good.

The OXO Good Grips pans are available in four sizes at Lakeland and retail from £29.99. And they're oven safe up to 200C. Which makes finishing this dish off in the oven the way the pros do it a complete cinch! No need to wrap foil around the handle!

Ingredients:

For the most amazing chicken
1 tablespoon dried basil
1 jar sun-dried tomatoes
1 block feta cheese
4 strips of bacon, chopped
4 chicken breasts
handful fresh basil
olive oil
butter
salt
pepper

Gluten Free Sundried Tomato and Bacon Chicken

Instructions:

1. Preheat the oven to 180c/350f
2. Fry the chopped bacon in a good. Once cooked, chop the sun-dried tomatoes and fold in the bacon and a bit of the fresh basil.
3. Butterfly each chicken breast by slicing it nearly in half width wise.
4. Season each breast with a mix of salt, white pepper and dried basil.
5. Put butter and olive oil in the pan used to fry the bacon and brown the breasts.
6. Flip the breasts over and continue to cook for five minutes.
7. Top with a good dollop of the bacon and sun-dried tomato mix and a sprinkling of feta. Finish off in the oven for 10 minutes or until cooked through.
8. Add a bit more sun-dried tomato, crumble over more feta and sprinkle with fresh basil.
9. Serve with gluten free couscous and fresh steamed veggies.