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Composition - My Chicken, Bacon and Potato Bake 😀:

1. Require 2 - large Chicken breasts diced
2. Make ready 10 slices of Back bacon diced
3. Take 5 Medium sized Potatoes
4. Prepare 1 for Sweet Pepper
5. Get 1 for Medium Onion
6. Provide 2 cloves - Garlic Crushed
7. Take to taste - salt & pepper
8. Prepare 1 can - Tomatoes
9. Need 250 g - Grated Chedder Cheese
10. Provide 1 for Veg Stock cube/bouillon dissolved in a 1/4 cup boiling water
11. Give 1/4 teaspoon black cracked pepper
12. Prepare of Olive oil for frying
13. You need 1 Dash Worcestershire sauce to finish

My Chicken, Bacon and Potato Bake 😀 making process:

1. Put the potatoes to part boil, about 5 minutes
2. Chop the chicken into bite-size pieces
3. Fry in olive oil the chopped onions for one minute, then add the garlic fry for a few minutes until the onions are opaque in colour and soft. Remove from the pan and set aside until later
4. Add the chicken to the frying pan in olive oil, fry until chicken is near to cooked
5. Chop up the slices of bacon
6. Add the potatoes to cold water when they are cold slice into scallop shaped and set aside until the rest is cooked.
7. Slice the peppers and open the can of crushed tomatoes
8. When chicken is near cooked add the bacon pieces mix and fry until bacon is coloured and near to cooked
9. Next add the onions and garlic and mix
10. Add the chopped tomatoes and the veg stock and stir in.
11. Add the tomatoe puree stir in
12. Add the black pepper and stir in bring to the boil and transfer into a greased oven dish
13. Level the mix out then lay on top the sweet peppers
14. Next add the potatoes, arrange them all on top sprinkle the salt and spray all the potatoes with olive oil
16. Place in a preheated oven 175C or gas 7 cook for 20 minutes until potatoes are cooked and crisp.
17. Lastly sprinkle the cheese all over the top add a slash of Worcestershire sauce and put back in the oven for a further 5 minutes or until cheese is melted. Or put it under the grill.

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