Baked Bacon Wrapped Chicken with Vegetables & Gravy

Serves: 4
Preparation Time: 15
Cooking Time: 55


  • 1 tbsp dried sage leaves
  • 4 skinless chicken breast fillets
  • 4 rashers bacon, trimmed and rind removed
  • 1 red onion, cut into wedges
  • 4 potatoes, quartered
  • 400g pumpkin, peeled and cut into pieces
  • 375ml Campbell’s Real Stock – Chicken
  • 1 ½ tbsp plain flour


  1. Preheat oven to 200oC.

  2. Place sage leaves onto a plate. Press chicken fillets into sage until just coated on both sides.

  3. Wrap 1 bacon rasher around each chicken fillet tucking the end of the bacon on the underside of the breast. Place into a lightly greased large baking dish.

  4. Arrange onion, potatoes and pumpkin around the chicken. Pour over Campbell’s Real Stock. Bake for 50 minutes or until chicken and vegetables are cooked through.

  5. Pour off pan juices into a cup. Place flour into a saucepan then while whisking slowly pour in pan juices, a little at a time, continue to whisk until smooth. Place over high heat, bring to the boil, stirring constantly then cook for 1 – 2 minutes or until thickened. Serve with chicken and vegetables.


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