2 chicken breasts
3tblsp balsamic vinegar
300g Baby / Cherry tomatoes
150g Baby Spinach
6 Thin slices steaky bacon
400g thin stemmed asparagus
salt and pepper
- Mix honey and balsamic together – pour over chicken and marinate – overnight if possible ( if not dont worry just as long as possible)
- Put the cherry tomatoes in the bottom of an oven proof dish and put the chicken with the marinade on top – put in the oven for 30 minutes
- Wrap 3 asparagus pieces with half a piece of bacon and repeat until all are done – place on a tray season with salt and pepper and drizzle with olive oil put in oven for about 20 minutes until bacon crispy and aspapragus cooked.
- Serve the tomtoes on top of the raw spinach and then the chicken and the asparagus to one side.
NB – if the chicken is not as caramalised as you would like it finish in a pan and then add the tomatoes. You can also crisps up the bacon wrapped asparagus in the same way too if you like. ( personal preferance !)… I did the chicken but dad likes his pink -you should NEVER serve chicken pink and so as far as he was concerned it was over cooked – it wasnt I am just not in th emarket for giving him food poisining !