These Boursin Bakes are the easiest and most delicious way to use up leftover cooked chicken or turkey!

These are so delicious that I often go out specifically to buy cooked chicken or turkey just to make them. Given how easy they are to make, I’m confident you’ll end up doing the same too! Follow me…

The Filling

If you’re in the UK, I’d say these are definitely a ‘nod’ to the classic Chicken Bake from Greggs. Just with more flavour, thanks to our good friend Boursin. Yes, if you’ve been around here for a little while, you’ll know I’m obsessed with the stuff.

Extra goodies

Alongside the chicken/turkey and Boursin, I love adding some pancetta (or bacon) for another punch of flavour. I also love adding a leek, which pairs really beautifully with the Boursin.

The sauce

The sauce is simply milk + Boursin, thickened with flour + butter. I also like adding a dash of Dijon mustard, just for a little more complexity of flavour and to bring everything together. You want the sauce nice and thick, just so it stays nice and compact in the pastry and doesn’t leak out.

Process shots: fry pancetta then remove (photos 1&2), fry leek (photo 3), melt butter then stir in flour (photo 4), whisk in milk then melt Boursin (photo 5), stir in mustard, chicken/turkey and pancetta then simmer (photo 6).

Puff Pastry Bakes

Once the filling has thickened, it’s very important to let it cool. Otherwise, it’ll steam the pastry and not only make it very difficult to work with, but it’ll prevent the pastry from crisping up too.

In general, cold pastry will flake up more efficiently. I typically have to wait 5 or so minutes before I unroll the pastry, just so it doesn’t crack, but this will be dependent on which brand you get. Once unrolled, you’ll want to work fairly quickly so the pastry stays cold.

Process shots: slice pastry (photo 1), add filling (photo 2), fold over and crimp (photo 3), brush with egg wash (photo 4).

Once they’re deep golden and puffy, you’ll want to wait 5 or so minutes before tucking in, just because the filling will be screaming hot.

For more puff pastry ‘bake’ recipes, check out my Steak Bakes and Bangers and Mash Bakes!

Alrighty, let’s tuck into the full recipe for these Boursin Bakes shall we?!

How to make Boursin Bakes (Full Recipe & Video)

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Boursin Puff Pastry Bakes (Leftover Turkey or Chicken)

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These Boursin Bakes are the easiest and most delicious way to use up leftover cooked chicken or turkey!

Course Leftovers, Lunch

Cuisine British

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 6 bakes

Calories 669kcal

Author Chris Collins

Equipment

• Sharp Knife & Chopping Board
• Large Pan & Wooden Spoon
• Large Baking Tray & Baking Paper (or use the paper stored with the pastry)
• Small Pot & Brush (for egg wash)

Ingredients

• 70g / 2.5oz diced Pancetta (see notes)
• 1 medium/large Leek, firm dark green part removed & discarded, light part diced
• 1 tbsp Butter
• 1 1/2 tbsp Plain Flour
• 240ml / 1 cup Milk
• 1x 150g/5.3oz block of Garlic & Herbs Boursin Cheese
• 1 tsp Dijon Mustard
• 200g / 7oz Cooked Chicken or Turkey, diced (see notes)
• Salt & Black Pepper, to taste
• 1 1/2 sheets of pre-rolled Puff Pastry (see notes)
• 1 Egg, beaten (for egg wash)

Instructions

• Add the pancetta to a large pan with the heat off. Turn to medium and gently fry until crispy, with the fat rendered out. Remove and place to one side, leaving the excess fat behind.
• Add the diced leek and sweat it right down until soft and starting to turn golden. Melt the butter, then stir in the flour. Add the milk, 1/2 a cup at a time, whisking as you go to make sure no lumps form. Stir in the Boursin until it melts, then stir in the mustard.
• Stir in the chicken/turkey and pancetta, then simmer for around 7-8 minutes until everything is nice and thick. It will be pretty thick at the start, but then it loosens up, so you will need to simmer to reduce it and thicken it back up again. Check for seasoning and adjust if needed, then leave to completely cool to room temp.
• Whilst the filling is cooling, preheat the oven to 200C/400F.
• Roll out the pastry and slice the whole sheet into 4 rectangles, then slice the half sheet into 2 more rectangles (6 in total). Add the filling to one side of each rectangle, then fold over the other side to secure the filling (see video below for reference). Use a fork to crimp around the edges, then clean up with a knife if needed.
• Place on a large tray lined with baking/parchment paper (you can use the paper with the pastry), then brush with egg wash. Slice a few steam holes, then bake in the oven for around 20 minutes, or until deep golden and visibly crisp.
• Tuck in and enjoy (careful, the filling will be very hot).

Video

Notes

a) Pancetta – I use half a pack of the ones you can get from supermarkets, which are usually around 65g-70g each. I use unsmoked, but you could use smoked if you’d prefer. If you don’t have pancetta, you can absolutely use bacon instead. Just make sure it’s streaky bacon so you can render down the fat and use it to fry the leek.

b) Turkey/Chicken – Either will work fine, but I usually have chicken on hand, so just use that. I recommend dicing it into cubes, as opposed to shredding it, just so it holds up better over the long cooking period. The dark parts of the meat will hold up even better (thigh).

c) Puff Pastry – For reference, each sheet I used was 14″x9″ / 35.5cmx22cm and weighed 320g/11.3oz each.

d) Calories – Per bake.

Nutrition

Calories: 669kcal | Carbohydrates: 42.64g | Protein: 20.52g | Fat: 46.36g | Saturated Fat: 14.33g | Polyunsaturated Fat: 4.604g | Monounsaturated Fat: 20.491g | Trans Fat: 0.112g | Cholesterol: 57mg | Sodium: 431mg | Potassium: 283mg | Fiber: 1.6g | Sugar: 4.21g | Vitamin A: 652IU | Vitamin C: 1.9mg | Calcium: 89mg | Iron: 3.11mg

For more leftover chicken recipes check out my Delicious and Easy Leftover Chicken Recipes!

For more leftover turkey recipes check out these beauties:

• Leftover Turkey Pasta
• Leftover Turkey Tacos
• Leftover Turkey Grilled Cheese
• Leftover Turkey Thai Green Curry

The post Boursin Puff Pastry Bakes (Leftover Turkey or Chicken) appeared first on Don't Go Bacon My Heart.

Here I’ll show you the easiest and most delicious way to make the classic cod and parsley cream sauce!

If you’ve ever had store-bought parsley sauce before, this is similar, but so much better. It’s honestly way too easy not to make as well! Follow me…

Preparing the Cod

For this recipe, we’ll be using boneless skinless cod fillets. You’ll find these in all supermarkets and fishmongers; the main thing to look out for is fillets that are of a similar size, just so they all cook at an even rate. Not a huge deal if there’s some difference in size, you can just adjust the cooking times as needed.

When it comes to the preparation of the cod, there are two important steps:

• Drying – The cod will likely be stored with excess moisture. We want to remove this, as it will cause the cod to steam and essentially prevent it from caramelising in the pan. A nice golden crust will develop more flavour, so just use paper towels to remove excess moisture from the cod.
• Dredging – Coating the cod in a thin layer of seasoned flour will help develop that golden crust we’re after. This in turn will help the sauce cling to the cod.

Pan-Fried Cod

Cod is very delicate when cooked, so I recommend using a non-stick pan so it doesn’t flake apart in the pan when you move it. I like to fry the cod in oil and butter – the butter adds a richness, whilst the oil helps prevent the butter from burning. The cod won’t take long to cook, just be vigilant!

Process shots: pat cod dry (photo 1), coat in seasoned flour (photo 2), add to pan with oil and butter (photo 3), fry both sides (photo 4).

Parsley Sauce for Cod

Parsley sauce and cod really are a match made in heaven. Parsley is a relatively subtle herb, so it doesn’t overpower the cod; more just complements it.

Alongside the cream and parsley, it’s important to add some more depth of flavour to give some body to the sauce. Here’s what we’re using:

• Shallots and Garlic – These really ‘anchor’ the sauce and give it a nice savoury base.
• Stock – Using stock will add some more depth to the sauce. I use chicken stock, but veg stock would work just as well.
• Mustard – A dollop of Dijon adds a little more complexity to the sauce. It will also help thicken it.
• Lemon Juice – A classic addition to fish in general. This brightens up the sauce and cuts through the richness.

The sauce comes together very quickly and thickens up nicely due to the mustard and lemon juice. I like to add the cod back in at the end to baste it in the sauce and warm it through

Process shots: fry shallots and parsley stalks in butter (photo 1), fry garlic (photo 2), stir in stock, cream, mustard and lemon juice (photo 3), simmer then add cod (photo 4).

How to serve Cod and Parsley Sauce

I like to finish with more parsley alongside a lemon wedge! When it comes to Side Dishes, here’s some inspo:

• Roasted Baby Potatoes and Green Beans (pictured)
• Crusty Bread and a Side Salad
• Chips and Peas

For more delicious cod recipes check out my Garlic Butter Cod and Cod with Tomatoes & Capers!

Alrighty, let’s tuck into the parsley sauce and cod shall we?!

How to make Cod in Creamy Parsley Sauce (Full Recipe & Video)

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Cod with Creamy Parsley Sauce

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Here I'll show you the easiest and most delicious way to make the classic cod and parsley cream sauce!

Course Dinner, Main Course

Cuisine English

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 383kcal

Author Chris Collins

Equipment

• Sharp Knife & Chopping Board
• Paper Towels/Kitchen Roll (for drying cod)
• Large Shallow Dish (for dredging cod in flour)
• Large Non-Stick Pan & Wooden Spoon
• Jug (for stock/cream)

Ingredients

Cod

• 4x 120-150g/4-5oz boneless skinless Cod Fillets (see notes)
• 1/4 cup / 35g Plain Flour
• 1 tsp Salt
• 1/4 tsp Ground White Pepper
• 1 tbsp EACH: Olive Oil, Butter

Sauce

• 1 tbsp Butter
• 2 Shallots, very finely diced
• 1 small bunch of Parsley, stalks and leaves separated and both very finely diced (1 small bunch is typically 30g/1oz)
• 2 cloves of Garlic, finely diced
• 180ml / 3/4 cup Chicken Stock
• 180ml / 3/4 cup Double/Heavy Cream
• 1-2 tsp Lemon Juice (see notes)
• 1 tsp Dijon Mustard
• Salt & Pepper, to taste

Instructions

• Use paper towels/kitchen roll to pat the cod fillets dry to remove excess moisture. In a large shallow dish, combine the flour, salt and white pepper. One by one, dredge the fillets in the flour, give them a shake, then place to one side.
• In a large non-stick pan over medium-high heat, add 1 tbsp oil and butter. Once the butter has melted and the pan is hot, space out the fillets. Fry for 2-3 minutes on each side, or until golden on the outside and just about opaque through the centre. Carefully remove the fillets and place them on a plate to one side. Timings will depend on the thickness of the fillets, but I recommend being cautious as the cod will carry on slightly as it rests and when added back to the pan.
• Lower the heat to medium and melt the 2nd tbsp of butter. Add the shallots and parsley stalks and gently fry until soft and golden. Add the garlic and fry for 30 seconds or so longer, then stir in the stock and cream. Stir in the mustard, lemon juice and most of the parsley leaves (save some to garnish), then bring to a simmer.
• Simmer for around 3-5 minutes, stirring somewhat frequently, until the sauce thickens. Stir in the resting juices from the cod and adjust seasoning (generously if needed) with salt and pepper. Add the cod in the pan and baste in the sauce to gently warm it back through if needed, then serve with extra parsley and a lemon wedge. Enjoy!

Video

Notes

a) Cod – It’s best to cook with your eyes, because the fillets may be different thicknesses. The end result should leave the cod opaque through the centre with the flesh nice and flaky, but keep in mind it continues cooking whilst resting and when added back to the pan. So it cooks through evenly, I recommend getting the cod out of the fridge 30 minutes or so before needed, just to take the chill out of the centre.

b) Parsley – You don’t have to be too meticulous when separating the stalks and leaves; it’s mainly just the thicker stalks that need to be fried.  

c) Lemon Juice – I typically go for 2 tsp (around 1/2 a small lemon) because I like the added acidity in the sauce. If you’re at all wary, just start off with less because it’s so easy to adjust at the end. Either way, I recommend slicing the remaining lemon half into quarters so people can squeeze over more at the end if they’d like.

d) Seasoning – This is a very simple sauce, so make sure you season it well to bring out the best in it. I like using white pepper as it offers more of a classic flavour. If you’ve only got cracked black pepper, increase from 1/4-1/2 tsp (stay with 1/4 tsp if it’s powdered).

e) Calories – Whole recipe divided by 4.

Nutrition

Calories: 383kcal | Carbohydrates: 10.28g | Protein: 25.61g | Fat: 26.56g | Saturated Fat: 14.553g | Polyunsaturated Fat: 1.494g | Monounsaturated Fat: 8.9g | Trans Fat: 0.242g | Cholesterol: 148mg | Sodium: 1291mg | Potassium: 489mg | Fiber: 0.9g | Sugar: 2.4g | Vitamin A: 1477IU | Vitamin C: 12.2mg | Calcium: 64mg | Iron: 1.31mg

The post Cod with Creamy Parsley Sauce appeared first on Don't Go Bacon My Heart.

Juicy chicken coated in super crispy shredded potato – this truly is the best kind of fried chicken!

This is one of those ‘I can’t believe I hadn’t thought of this before’ recipes. But we won’t dwell on the lost time. We are here now, and that’s all that matters. Follow me…

Preparing Hash Browns

We’ll start by grating the potato on a box grater. No need to peel! That’s just extra faff. After that, there a two important steps:

• Rinsing – I like to rinse the shredded potato in cold water to remove excess starch. The starch is what tends to make hash browns a little ‘gloopy’ in the centre, as opposed to ‘fluffy’. This step just helps the potato crisp up a bit more efficiently.
• Drying – If you didn’t rinse the potato, it wouldn’t be the worst thing in the world. However, if you don’t squeeze out the water from the potato, it will completely ruin the recipe. It’s essential that you squeeze as much moisture from the shredded potato as possible, not only to help it crisp in the pan, but also to help it bind and cling to the chicken. I do this by twisting it in a tea towel.

Shredded Potato and Parmesan

Once you’ve shredded and dried the potato, you’ll want to combine it with Parmesan. This not only adds a boost of flavour, but it’ll also help the potato crisp up even more. Don’t skip this step.

Process shots: grate potato (photo 1), rinse (photo 2), dry (photo 3), combine with parmesan (photo 4).

Potato Crusted Chicken

You want the chicken nice and thin, just so it cooks at the same rate the potato does. As such, you’ll want to halve the breasts right through the centre to create thinner, more even-sized cutlets. You can even gently pound them after that if you need to.

From there, we’ve got the classic flour and egg initial coating, which will help the potato cling to the chicken. When coating the chicken in the potato, use your hands to really press it into the chicken and create a flat, even coating of potato that completely covers the chicken.

Frying the chicken is very simple because we are only shallow frying, not deep frying. You just need enough oil to fill the base of the pan – you might want to work in batches too.

Process shots: slice chicken (photo 1), coat in flour (photo 2), coat in egg (photo 3), coat in potato (photo 4), add to hot oil (photo 5), fry both sides (photo 6).

Hash Brown Chicken FAQ

How to serve Hash Brown Chicken

Once the chicken has cooked, I like to rest it on a wire rack with paper towels underneath to catch excess oil. From there, you’ll want to hit them with a good pinch of salt (remember, the potato wasn’t seasoned).

When it comes to serving these, here are some ideas:

• Coleslaw and Side Salad (as I’ve done here).
• Green beans or some other veg with Gravy.
• Sliced into a wrap.
• Part of a breakfast situation with a fried egg, grilled tomato, beans, etc.

For my proper hash browns check out my Hash Brown Patties!

Alrighty, let’s tuck into the full recipe for this hash brown chicken shall we?!

How to make Hash Brown Chicken (Full Recipe & Video)

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Hash Brown Chicken Cutlets (Potato Crusted Chicken)

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Juicy chicken coated in super crispy shredded potato – this truly is the best kind of fried chicken!

Course Dinner, Main Course

Cuisine Western

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 45 minutes minutes

Servings 4

Calories 450kcal

Author Chris Collins

Equipment

• Sharp Knife & Chopping Board
• Box Grater (for grating potato)
• Large Bowl (for rinsing potato)
• Clean Tea Towel (for straining potato)
• 3 Large Dishes (for dredging)
• Large (preferably heavy-based) Pan & Tongs (for frying chicken)
• Kitchen Thermometer
• Wire Rack and Paper Towels (for resting chicken)

Ingredients

• 650g / 1.4lbs Potatoes (see notes)
• 30g / 1oz Parmesan (see notes)
• 35g / 1/4 cup Plain Flour
• 1 tsp Salt
• 1/2 tsp EACH: Paprika, Onion Powder, Garlic Powder, Black Pepper
• 2 Eggs, beaten
• 2x 200g/7oz Chicken Breasts, take out of the fridge 30 mins or so before needed (see notes)
• 240ml / 1 cup Vegetable Oil, for frying
• Flaky Sea Salt, to serve (for just more regular salt)

Instructions

• Use a box grater to grate the potatoes (no need to peel), then place into a large bowl. Fill with enough cold water to comfortably cover the shredded potato, then use your hand to swish everything around. The water should turn cloudy from the excess starch.
• A handful at a time, grab the potato, squeeze out excess water, then place in the centre of a large, clean tea towel. Twist it into a ball over the sink and squeeze out as much moisture as possible. For extra insurance, I then like to untwist the ball and press down kitchen roll/paper towels to remove any excess water. If the potato is at all soggy, it won't bind or crisp up on the chicken.
• Place the now dry shredded potato in a large dish and combine with the parmesan (do not add salt). Place a dish with the beaten egg to the left of it, then place the flour + the seasonings in a large dish to the left of that.
• Carefully slice the chicken breasts right through the centre to create 4 even-sized cutlets. If they're still thick and/or uneven, consider using cling film and a rolling pin to gently pound them to level them out.
• One by one, coat the cutlets in the flour, then egg, then the shredded potato. You'll need to press the potato into the chicken to create a flat, even coating of potato that completely covers the chicken.
• Add enough oil to comfortably fill the base of a large (preferably heavy-based) pan. Turn the heat to medium-high and heat the oil to 180C/350F (a shred of potato should rapidly sizzle). Carefully add the cutlets and fry both sides for around 3-4 minutes until golden and crispy with the chicken cooked through the centre (safe internal temp of chicken is 74C/165F). Lower the heat/and or add in more oil if they look like they're burning/cooking too quickly (you can peek underneath to check). Place on a wire rack with paper towels underneath to catch excess oil. You may need to work in two batches.
• Serve the chicken with a good pinch of salt (remember the potato isn't seasoned), then tuck in and enjoy!

Video

Notes

a) Chicken – I like the chicken relatively small/thin to ensure it definitely cooks through by the time the potato cooks. I also recommend getting the chicken close to room temp before cooking. I find cooking fridge-cold meat causes it to seize up and release moisture, which, in turn, would work to push off the potato.

b) Potatoes – I recommend floury/baking potatoes like Maris Pipers or Russets, because they crisp up, whilst still staying fluffy in the centre. 

c) Rinsing – I have tested this recipe by rinsing the potato and by not rinsing. They do crisp up a little more efficiently if you wash off the starch first, but it’s not a complete deal-breaker if you just squeeze out the moisture without rinsing first. The most important thing is squeezing out the water from the potato, so definitely do not skip this step.

d) Parmesan – This adds a boost of flavour and helps the coating crisp up even more. If you are vegetarian then just use a vegetarian alternative. I like to use the fresh dusty variety you find in packets in the refrigerated section, just because it blends through the shredded potato really nicely.

e) Salt – You do not want to salt the potato directly, because it’ll draw out moisture, no matter how much you already squeezed out. Salting the potato will just make the batter go soggy, so just salt once they’re cooked.

f) Calories – Per cutlet assuming all the flour/egg/potato is used and 1 tbsp oil is soaked up per cutlet.

Nutrition

Calories: 450kcal | Carbohydrates: 36.5g | Protein: 31.31g | Fat: 19.65g | Saturated Fat: 4.395g | Polyunsaturated Fat: 8.884g | Monounsaturated Fat: 4.929g | Trans Fat: 0.147g | Cholesterol: 145mg | Sodium: 809mg | Potassium: 992mg | Fiber: 3.9g | Sugar: 1.4g | Vitamin A: 222IU | Vitamin C: 32.1mg | Calcium: 110mg | Iron: 3.01mg

For more similar recipes check out these beauties:

Crusted Chicken Recipes

• Pistachio Crusted Chicken
• Shallow Fried Chicken
• Cornflake Chicken
• Pretzel Chicken
• Dorito Chicken

The post Hash Brown Chicken Cutlets (Potato Crusted Chicken) appeared first on Don't Go Bacon My Heart.

These cheesy chicken sliders are loaded with the most irresistible creamy mushroom sauce and couldn’t be more delicious if they tried!

You know what’s crazy? I’ve never uploaded a slider recipe to the blog before. I’ve been biding my time, testing around to try and create the perfect slider. Something off the beaten track too – something you’ve never had before. Well, I’m happy to report that the mission has been accomplished. Follow me…

Chicken and Mushroom Sliders

We’re essentially going to whip up a filling that’s similar to a Classic Chicken and Mushroom Pie filling. Just imagine that, stuffed inside crusty garlic bread, then smothered in cheese. Yes, heaven truly is a place on earth.

Layering the flavours

Alongside the obvious chicken and mushroom, we’re going to pack in more flavour with some bacon. This will not only offer a lovely smoky background flavour, but you can also use the excess fat to fry the mushrooms. We’re also going in with shallots, Dijon and Parmesan to really let the filling shine.

Filling consistency

The sauce is made up of stock and cream, but we want it nice and thick before we add it to the sliders. As such, you’ll want to make a roux with flour and butter. You shouldn’t have to simmer it for long until it gets thick, and just keep in mind it gets saucy again as it bakes in the sliders.

Process shots: fry bacon (photo 1), fry shallot (photo 2), fry mushrooms (photo 3), melt butter then stir in flour (photo 4), whisk in stock and cream then stir in parmesan and mustard (photo 5), stir in bacon and chicken (photo 6).

Cheesy Chicken Sliders

My problem with regular sliders is that there’s only so much saucy filling you can put in the centre without them getting too soggy and literally sliding around.

My solution = use crusty rolls and turn them into mini bowls to contain the filling. This way us folks in the UK can also enjoy the fun without having to fly to the US to buy Hawaiian Rolls.

Garlic bread sliders

When I first tested these, I just plonked the filling straight into the rolls and went from there. Don’t get me wrong, they were nice, but realistically, what isn’t improved by adding garlic bread to the situation? As such, we’ll be brushing the insides of the sliders with a simple garlic butter before we load them up.

Process shots: halve rolls (photo 1), use your fingers to make a dent (photo 2), add to baking dish then brush with garlic butter (photo 3), bake (photo 4), add filling (photo 5), add cheese then bake (photo 6).

How to serve Chicken Sliders

Once the cheese has melted and the filling is golden and bubbly, you’re good to go. These are perfect for so many different occasions – think appetizers, game day, potluck, holiday season, lunch.

Alrighty, let’s tuck into the full recipe for these cheesy chicken mushroom sliders shall we?!

How to make Cheesy Chicken and Mushroom Sliders (Full Recipe & Video)

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Cheesy Chicken and Mushroom Sliders

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These cheesy chicken sliders are loaded with the most irresistible creamy mushroom sauce and couldn't be more delicious if they tried!

Course Appetizer

Cuisine American

Prep Time 20 minutes minutes

35 minutes minutes

Total Time 55 minutes minutes

Servings 10 sliders

Calories 303kcal

Author Chris Collins

Equipment

• Sharp Knife & Chopping Board
• Large Pan & Wooden Spoon (for filling)
• Large Baking Dish (mine is 12×9" / 30x22cm)
• Small Bowl & Brush (for butter)

Ingredients

Filling

• Olive Oil, as needed
• 2 slices of Streaky Bacon, diced
• 1 Shallot, finely diced
• 150g / 5.3oz Baby Chestnut or Button Mushrooms, sliced
• 2 tbsp / 30g Butter
• 2 tbsp Plain Flour
• 240ml / 1 cup Chicken Stock
• 60ml / 1/4 cup Double/Heavy Cream
• 1 tsp Dijon Mustard
• 20g / 1/4 cup Parmesan
• 200g / 7oz Cooked Chicken, diced into small cubes
• Salt & Black Pepper, to taste

Sliders

• 5x Crusty Rolls (see notes)
• 3 tbsp / 45g Butter, melted
• 15g / 0.5oz Parmesan (the fresh dusty stuff works best)
• 1 tbsp very finely diced Fresh Parsley
• 1 large clove of Garlic, finely grated
• 6 slices of Swiss Cheese, or as needed to cover the sliders

Instructions

Filling

• Add a drizzle of oil to a large pan over medium heat, then add the diced bacon. Gently fry until crispy with the fat rendered out, then remove and place to one side, leaving the excess oil/fat behind.
• Top up with oil if needed, then add the shallot and fry for 2 minutes (just until it softens slightly). Add the mushrooms and fry until everything is soft and golden. Melt the butter, then stir in the flour to create a roux. Add the stock, whisking as you go to avoid lumps forming, then stir in the cream. Stir in the mustard and parmesan until it melts, then stir in the chicken and bacon.
• Gently simmer for a 2-3 minutes to thicken, then check for seasoning and adjust if needed. If the sauce is already very thick, you might not need to reduce too much more (see video for reference on the best consistency).

Rolls

• Preheat the oven to 180C/350F.
• Halve the rolls down the centre, then use your fingers to press in the centre of each halve to create little 'cups' for the filling. Place them cup-side-up in the baking dish (they should fit nice and snug).
• In a bowl, combine the butter, parsley, garlic and parmesan and brush the centre of the rolls. If the butter thickens up, just spread it as best you can (it'll melt in the oven).
• Bake in the oven (without the filling) for around 12 minutes until they crisp and just start to tinge golden around the top.

Sliders

• Spoon the filling into the rolls, then cover with Swiss cheese. Bake for a further 10 minutes until the cheese melts and the filling is bubbling.
• Tuck in and enjoy!

Video

Notes

a) Rolls – For reference, the rolls I used were around 60g/2oz each, 4″ wide and 2″ deep. You’ll find crusty rolls in most supermarket bakeries. If yours are very firm and crusty, you might not need to pre-bake them for as long (just use your best judgment).

b) Make Ahead – These don’t reheat particularly well, but you could make these ahead of time:

• Filling – just allow to completely cool then tightly store in the fridge until needed.
• Garlic Butter – tightly cover in the fridge until needed. Microwave in very short burst until creamy (don’t go overboard because of the parmesan).

c) Cheese – The parmesan is a must, but you could swap out the Swiss if you’d like. I just love it because it’s mild, creamy, melty and pairs perfectly with the filling. I imagine Cheddar or Gruyere would work great (don’t use mozzarella, not enough flavour).

d) Calories – Per slider.

Nutrition

Calories: 303kcal | Carbohydrates: 18.77g | Protein: 15.82g | Fat: 18.52g | Saturated Fat: 9.247g | Polyunsaturated Fat: 1.21g | Monounsaturated Fat: 4.67g | Trans Fat: 0.272g | Cholesterol: 61mg | Sodium: 460mg | Potassium: 212mg | Fiber: 1.1g | Sugar: 2.73g | Vitamin A: 485IU | Vitamin C: 1.1mg | Calcium: 228mg | Iron: 1.48mg

The post Cheesy Chicken and Mushroom Sliders appeared first on Don't Go Bacon My Heart.

This chicken, bacon and leek orzo is super hearty, simple to make and oozes comfort!

This is the kind of comfort food that sticks to your ribs. Not only is it really easy to make, but you only need one pan to whip it up in! Follow me…

Chicken and Bacon

For this recipe, we’ll be using chicken breasts. ‘Why not use thighs?’ I hear you cry! Whilst you could, I prefer using breast for this recipe for two reasons:

1. The sauce is pretty rich with the bacon and cream, so it’s nice to offset that with a cut of chicken that’s not as fatty.
2. I like to serve the chicken sliced on top, instead of cooking it in the sauce. It comes out much more tender and is visually more appealing than using thigh (although that is just my opinion).

Before we fry the chicken, we’ll be frying the bacon. This way, you can render out the fat and recycle it to fry the chicken (don’t let that liquid gold go to waste!).

To most efficiently extract the fat from the bacon, I recommend starting in a cold pan and frying at no higher than medium. You need to gently draw it out.

Process shots: slice chicken then season (photos 1&2), add bacon to pan (photo 3), fry then remove (photo 4), add chicken (photo 5), fry then remove (photo 6).

Creamy Leek Orzo

If you’ve been here for a while, you know I love a one pot orzo recipe as much as the next person. Cooking the orzo in with everything else is awesome for a few different reasons:

1. Flavour – the orzo soaks in all the gorgeous flavours in the sauce as it cooks.
2. Starch – the orzo releases starch as it cooks, which helps turn the sauce extra glossy and creamy.
3. One Pot – the clue is in the name – rejoice for less washing up!

Orzo Consistency

It’ll seem like there’s a lot of liquid at the start, but the orzo will absorb a fair bit. You want the end result to be similar to a risotto. If you run out of liquid just simply add in more as needed. Keep in mind it’ll thicken up even more as you plate up.

Process shots: melt butter (photo 1), add leeks, garlic and thyme (photo 2), fry (photo 3), stir in orzo (photo 4), simmer with stock, cream, dijon and nutmeg (photo 5), stir in bacon and parmesan (photo 6).

How to serve Chicken, Bacon & Leek Orzo

I like to plate up the orzo and add the sliced chicken on top. When slicing the chicken, make sure you do it at a slight angle and preferably against the natural grain of the meat – just for maximum tenderness!

I also like to serve with a wedge of lemon. I find this really brightens up the dish and brings everything together. Just work to taste when squeezing it over.

For another chicken and bacon recipe check out my Chicken and Bacon Pasta Bake!

For more orzo recipes check out my Orzo Roundup!

Alrighty, let’s tuck into the full recipe for this chicken, bacon and leek orzo shall we?!

How to make Chicken, Bacon & Leek Orzo (Full Recipe & Video)

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Chicken, Bacon and Leek Orzo

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This chicken, bacon and leek orzo is super hearty, simple to make and oozes comfort!

Course Dinner, Main Course

Cuisine Italian, Western

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 4

Calories 1016kcal

Author Chris Collins

Cost £3 / $4

Equipment

• Sharp Knife & Chopping Board
• Large Deep Saucepan & Wooden Spoon
• Slotted Spoon (for removing bacon)
• Tongs (for chicken)
• Aluminium Foil (for resting chicken)
• Jug (for stock)
• Fine Cheese Grater (for parmesan)

Ingredients

Chicken

• 2x 200g/7oz Chicken Breasts
• 1 tsp Paprika
• 1/2 tsp EACH: Salt, Onion Powder, Garlic Powder
• 1/4 tsp Black Pepper
• Olive Oil, as needed

Orzo

• 220g / 7.8oz Streaky Bacon, diced (see notes)
• 2 tbsp Butter
• 2 medium/large Leeks, dark green part removed and discarded, then finely dice the lighter part
• 2 cloves of Garlic, finely diced
• 3-4 sprigs of Fresh Thyme
• 400g / 2 cups uncooked Orzo (see notes)
• 1 litre / 4 cups Chicken Stock, or as needed
• 240ml / 1 cup Double/Heavy Cream, leave at room temp
• 2 tsp Dijon Mustard
• 1/8 tsp Ground Nutmeg
• 40g / 1/2 cup freshly grated Parmesan, plus more to serve if desired
• 4 Lemon Wedges, to serve

Instructions

• Horizontally slice both chicken breasts right through the centre to create 4 even-sized breasts, then coat both sides in the seasoning. Place to one side.
• Add the bacon to a large, deep saucepan with the heat off. Turn the heat to medium and fry the bacon until crisp with the fat rendered out. Use a slotted spoon to remove the bacon and place to one side, leaving the excess fat in the pan.
• Top the pan up with oil if there's less than a tbsp or so of fat (just eyeball it), then raise the heat slightly to medium-high. Add the chicken and fry both sides for around 3 minutes until lightly charred on the outside and just about cooked through the centre. Remove and place on a plate to one side, then loosely cover with foil to keep warm.
• Melt the butter in the pan, then add the leeks, garlic and thyme. Sweat the leeks right down until they're nicely soft and golden (lower the heat if you need to). Stir in the uncooked orzo, pour in the stock and cream, then stir in the mustard and nutmeg. Simmer until the orzo is cooked through and the sauce thickens to a risotto-style consistency (it thickens more as it rests). Give a good stir now and then. If the sauce dries up before the orzo cooks, just add in more stock (or boiling water) as needed.
• Stir in the resting juices from the chicken, then stir in the parmesan and bacon. Adjust seasoning with salt and pepper.
• Plate up the orzo (removing the thyme stalks as and when you find them) with the chicken thinly sliced on top. Serve with extra parmesan and lemon juice to taste. Enjoy!

Video

Notes

a) Bacon – I recommend using streaky bacon (aka regular bacon in the US) because it is fattier than back bacon. That way, you can use the excess fat to fry the chicken and recycle the flavour. I typically use unsmoked bacon, but you can use smoked it you prefer.

b) Orzo – You’ll find this in most supermarkets. Different brands might absorb different amounts of liquid. It’s unlikely you’ll have too much, especially since it thickens up quite quickly as you plate up. But if you need more, just stir in a splash of stock or boiling water as needed, as you would a risotto. 

c) Lemon – This really brightens up the dish at the end and brings everything together. I highly recommend adding this (just work to taste).

d) Calories – Whole recipe divided by 4 with no extra oil or parmesan.

Nutrition

Calories: 1016kcal | Carbohydrates: 91.27g | Protein: 42.61g | Fat: 54.76g | Saturated Fat: 19.64g | Polyunsaturated Fat: 2.663g | Monounsaturated Fat: 9.704g | Trans Fat: 0.321g | Cholesterol: 167mg | Sodium: 1789mg | Potassium: 1015mg | Fiber: 12.2g | Sugar: 4.99g | Vitamin A: 2390IU | Vitamin C: 6.5mg | Calcium: 186mg | Iron: 3.45mg

The post Chicken, Bacon & Leek Orzo appeared first on Don't Go Bacon My Heart.