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Ingredients requirements of Vickys British 'Pub Grub' Hunters Chicken GF DF EF SF NF:

1. Provide Quick BBQ Sauce
2. Provide 240 ml - tomato ketchup
3. Prepare 4 1/2 tbsp for dark brown sugar
4. Prepare 4 tbsp Vickys Gluten-Free Worcestershire Sauce, recipe in my profile
5. Give 2 tbsp for red wine vinegar
6. Take 2 tsp - garlic puree
7. Get 1/2 tsp - mustard powder
8. Require 1/2 tsp of liquid smoke
9. Make ready 1/2 tsp for salt
10. You need 1 dash tabasco sauce to taste
11. Make ready Chicken
12. Need 4 of boneless, skinless chicken breasts
13. Take 1 salt & pepper
14. Require 8 slice - streaky bacon
15. Prepare 100 grams shredded cheese, I use a mixture of cheddar and mozzerella*

Vickys British 'Pub Grub' Hunters Chicken GF DF EF SF NF instructions:

1. To make the BBQ sauce, mix all the ingredients in a pan and simmer on a low heat for 30 minutes then let cool
2. You can use it straight after simmering for only 3 minutes but if you cook it for the 30 and let it cool, you can keep any extra in the fridge for a good 2 weeks in a glass jar
3. Preheat the oven to gas 6 / 200C / 400°F
4. Season the chicken lightly with some salt & pepper
5. Wrap 2 slices of bacon around each chicken breast making sure the bacon 'seam' is on the bottom
6. Set the wrapped chicken in an oven dish or tray and bake for 15 minutes
7. Sprinkle the mixed cheese over the top of the chicken and bake a further 5 minutes
8. Spoon the BBQ sauce over the whole thing and bake for a final 10 minutes
9. Serve with fries/chips and baked beans!
10. I use Veganic Pizza Style or Redwood Cheezly Cheddar-Style and MozzaRisella brand Mozzarella Style gluten/dairy/soy free cheeses. You can also use Violife Creamy as it's a fantastic melter!

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