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Chicken wrapped in bacon on white plates with green beans, olives and potatoes

Bacon Wrapped Chicken

Course Main Course
Cuisine Family Food
Prep Time 5 minutes
Cook Time 40 minutes
Rest Time 5 minutes
Servings 2


  • 375 g Pack of Waitrose seasoned Charlotte potatoes, Butter removed and reserved
  • 4 cloves Garlic Bashed in their skins
  • 100 g Nocellara olives
  • 1 Unwaxed lemon 4 thin slices plus a wedge to squeeze.
  • 125 ml Waitrose Cooks’ Ingredients Chicken Stock Found in the refridgerated section.
  • 2 Waitrose Free Range Chicken Breast Fillets
  • 80 g pack Prosciutto crudo
  • 300 g pack Fine green beans Trimmed

To serve:

  • Duchy Organic Mayonnaise


  1. Preheat the oven to 220°C, gas mark 7. 

  2. Place the potatoes with the bashed garlic and olives into a medium baking dish and tuck in the lemon slices, season and roast in the pre-heated oven for 15-20 minutes until the potatoes are starting to colour.

  3. Meanwhile, heat the stock and dot the butter reserved from the potatoes over the chicken breasts then wrap each one with 3 slices of the prosciutto.

  4. Place the wrapped chicken breasts into the baking dish, pour the stock over the potatoes and roast for a further 20 minutes, or until the chicken is cooked through, the juices run clear and there is no pink meat.

  5. Cook the green beans according to the pack instructions.

  6. When the chicken is cooked and the potatoes golden, squeeze the lemon wedge over the dish and season with freshly ground black pepper, then loosely cover and let the chicken rest for 5 minutes.
  7. Serve the chicken with a dollop of mayonnaise and the cooked green beans, letting the mayonnaise melt into the juices on your plate.
  8. Enjoy!