Baked Bacon Wrapped Chicken with Vegetables

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

Method
1. Preheat oven to 200oC. Place sage onto a plate. Press chicken into sage until coated on both sides.

2. Wrap one bacon rasher around each chicken fillet. Place into a lightly greased, large baking dish.

3. Arrange onion, potatoes & pumpkin around chicken. Pour over stock. Bake for 50 mins or until chicken & vegetables are cooked through. Pour pan juices into a jug

4. Place flour into a saucepan. Slowly pour in pan juices, whisking until smooth. Place over high heat. Bring to the boil, stirring constantly then cook for 1 – 2 mins, stirring, or until thickened. Serve with chicken & vegetables.