Tender chicken breast strips wrapped in smoky bacon, baked until golden and finished in a creamy garlic sauce with cherry tomatoes, chicken broth and Parmesan. Serve with creamy mashed potatoes for a comforting family dinner.
Cut the chicken breasts into medium-thick strips.
Place them in a large bowl and season with salt, black pepper and sweet paprika.
Drizzle with a little olive oil and mix well to coat the chicken evenly.
Wrap each chicken strip with a slice of bacon.
Arrange the rolls in a baking tray lined with baking paper.
Preheat the oven to 220°C.
Bake the bacon-wrapped chicken until golden and cooked through. The exact time will depend on the thickness of the chicken rolls.
Heat a little olive oil in a large frying pan over medium heat.
Add the chopped garlic and cook for 1–2 minutes, taking care not to burn it.
Add the halved cherry tomatoes.
Pour in the chicken broth and liquid cream.
Bring to a gentle boil and simmer until the sauce reduces by about half.
Stir in the grated cheese and Parmesan.
Mix until the cheese melts and the sauce becomes creamy.
Transfer the cooked chicken rolls into the sauce.
Add a little lemon juice.
Simmer gently for about 5 minutes so the chicken absorbs the flavours.
