Having some Maple Bacon Jam left after Xmas, I decided to try it with Chicken and it was delicious, perfect combination. I also used my Crisper plate to cook some crispy potatoes, perfect accompaniment.

Serves 2

For the Chicken

2 Chicken Breasts

1/4 jar of Maple Bacon Jam – bought from The SweetBeet Co. Maple Bacon Jam

50g Spinach

Salt & pepper to taste

For the potatoes

6-8 charlotte potatoes – cut into quarters or halves (depending on size)

1 tbsp olive oil

Salt & pepper to taste

1. Preheat oven to 200 deg
2. Make openings in the chicken breast 3/4 way down, don’t cut all the way to the bottom                                                                                                                                                
3.  Wilt the spinach on the hob and mix in a bowl with the maple bacon jam.
4.  Stuff the mix into the chicken slits and then season the chicken with salt & pepper.
5. Wrap the chicken losely in tin foil and bake in oven for 30 minutes. The last 5 minutes of cooking, open up the foil to allow to brown slightly.
6. 

   

   Meanwhile, preheat your crisperplate for 3 minutes on dynamic crisp setting (hotpoint oven only).

7. Place uncooked cut potatoes into a food bag and pour olive oil in with plenty seasoning and shake to coat. Pour onto preheat plate and bake for about 12-13 minutes.
   

   
8. Serve both together….yummy!   I used a drizzle of Maple Syrup over my chicken…delicious!