14th March 2019 – We are pretty sure that you have come across many recipes that show you how to make chicken breast wrapped with bacon strip but in our recipe here, we are giving it a more savoury twist by adding pearl barley in pumpkin sauce. We have an immense obsession with pumpkins for its creamy texture and we think that most foodies would share the same taste too.
Slice half a pumpkin by removing its seeds and skin. Cook in boiling chicken stock for around 20 minutes before blending the pumpkin slices into puree form. For the chicken breast, marinate each chicken breast with olive oil, salt, black pepper and fresh rosemary for two hours before cooking. Wrap bacon strip around chicken breast and deep fry it on a non-stick pan for 20-25 minutes until both sides are golden brown.
Simmer the pearl barley in water. When the barley has reached a boil, lower the heat to a low simmer, cover, and continue to cook until the barley is almost done after 20 minutes. Add in the pumpkin puree and continue to cook for another 5 minutes.
To serve, pour the pearl barley with the pumpkin sauce into a plate before placing the chicken wrapped with bacon strip on top. Garnish with sage leaves and season with black pepper.
Difficulty : 3/5
Time required : 40 minutes
Ingredients: Chicken breast, pearl barley, pumpkin, bacon strip, fresh sage, rosemary, black pepper, salt and extra virgin olive oil.