This dish contains the following allergens: Milk/Dairy
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600g
potatoes e.g. Maris Piper or King Edwards or Rooster, cut in 1cm thick sticks
3 tbsp
oil
4 rashers
smoked back bacon
4 (170g each)
chicken breasts
50g
grated cheddar cheese
4 tbsp
BBQ sauce
Sea salt
21oz
potatoes e.g. Maris Piper or King Edwards or Rooster, cut in 1cm thick sticks
3 tbsp
oil
4 rashers
smoked back bacon
4 (5.95oz each)
chicken breasts
1.75oz
grated cheddar cheese
4 tbsp
BBQ sauce
Sea salt
Utensils
Step 1
Soak cut potatoes in cold water for 30 minutes to remove excess starch. Drain well, then pat with a paper towel until very dry
Step 2
Meanwhile, roll chicken breasts into a neat shape and wrap with bacon. Secure in place with a cocktail stick
Step 3
Place chips with oil into a large mixing bowl; toss to combine with at least 1/2 tablespoon oil. For crispier results, use up to 3 tablespoons oil
Step 4
Insert a crisper plate in both drawers. Place chicken breasts in zone 1, then insert drawer in unit. Place fries in zone 2, then insert drawer in unit
Step 5
Select zone 1, select ROAST, set temperature to 180°C and set time to 25 minutes. Select zone 2, select AIR FRY, set temperature to 200°C, and set time to 25 minutes. Select SYNC. Select START/STOP to begin
Step 6
When zone 1 time reaches 10 minutes, remove drawer from unit and top chicken with cheese. Reinsert drawer to continue cooking
Step 7
When zone 2 time reaches 10 minutes, remove drawer from unit and shake drawer for 10 seconds. Reinsert drawer to continue cooking
Step 8
When zone 2 time reaches 20 minutes, shake for 10 seconds. Re-insert drawer to continue cooking for another 5 minutes if necessary. Sprinkle with sea salt to serve
Step 9
When zone 1 time reaches 0 check the chicken is cooked. Cooking is complete when their internal temperature reaches at least 75°C on an instant-read thermometer. Serve chicken drizzled with BBQ sauce and chips
Soak cut potatoes in cold water for 30 minutes to remove excess starch. Drain well, then pat with a paper towel until very dry
600g
potatoes e.g. Maris Piper or King Edwards or Rooster, cut in 1cm thick sticks
3 tbsp
oil
4 rashers
smoked back bacon
4 (170g each)
chicken breasts
50g
grated cheddar cheese
4 tbsp
BBQ sauce
Sea salt
21oz
potatoes e.g. Maris Piper or King Edwards or Rooster, cut in 1cm thick sticks
3 tbsp
oil
4 rashers
smoked back bacon
4 (5.95oz each)
chicken breasts
1.75oz
grated cheddar cheese
4 tbsp
BBQ sauce
Sea salt
Step 2 of 9
Meanwhile, roll chicken breasts into a neat shape and wrap with bacon. Secure in place with a cocktail stick
600g
potatoes e.g. Maris Piper or King Edwards or Rooster, cut in 1cm thick sticks
3 tbsp
oil
4 rashers
smoked back bacon
4 (170g each)
chicken breasts
50g
grated cheddar cheese
4 tbsp
BBQ sauce
Sea salt
21oz
potatoes e.g. Maris Piper or King Edwards or Rooster, cut in 1cm thick sticks
3 tbsp
oil
4 rashers
smoked back bacon
4 (5.95oz each)
chicken breasts
1.75oz
grated cheddar cheese
4 tbsp
BBQ sauce
Sea salt
Step 3 of 9
Place chips with oil into a large mixing bowl; toss to combine with at least 1/2 tablespoon oil. For crispier results, use up to 3 tablespoons oil
600g
potatoes e.g. Maris Piper or King Edwards or Rooster, cut in 1cm thick sticks
3 tbsp
oil
4 rashers
smoked back bacon
4 (170g each)
chicken breasts
50g
grated cheddar cheese
4 tbsp
BBQ sauce
Sea salt
21oz
potatoes e.g. Maris Piper or King Edwards or Rooster, cut in 1cm thick sticks
3 tbsp
oil
4 rashers
smoked back bacon
4 (5.95oz each)
chicken breasts
1.75oz
grated cheddar cheese
4 tbsp
BBQ sauce
Sea salt
Step 4 of 9
Insert a crisper plate in both drawers. Place chicken breasts in zone 1, then insert drawer in unit. Place fries in zone 2, then insert drawer in unit
600g
potatoes e.g. Maris Piper or King Edwards or Rooster, cut in 1cm thick sticks
3 tbsp
oil
4 rashers
smoked back bacon
4 (170g each)
chicken breasts
50g
grated cheddar cheese
4 tbsp
BBQ sauce
Sea salt
21oz
potatoes e.g. Maris Piper or King Edwards or Rooster, cut in 1cm thick sticks
3 tbsp
oil
4 rashers
smoked back bacon
4 (5.95oz each)
chicken breasts
1.75oz
grated cheddar cheese
4 tbsp
BBQ sauce
Sea salt
Step 5 of 9
Select zone 1, select ROAST, set temperature to 180°C and set time to 25 minutes. Select zone 2, select AIR FRY, set temperature to 200°C, and set time to 25 minutes. Select SYNC. Select START/STOP to begin
600g
potatoes e.g. Maris Piper or King Edwards or Rooster, cut in 1cm thick sticks
3 tbsp
oil
4 rashers
smoked back bacon
4 (170g each)
chicken breasts
50g
grated cheddar cheese
4 tbsp
BBQ sauce
Sea salt
21oz
potatoes e.g. Maris Piper or King Edwards or Rooster, cut in 1cm thick sticks
3 tbsp
oil
4 rashers
smoked back bacon
4 (5.95oz each)
chicken breasts
1.75oz
grated cheddar cheese
4 tbsp
BBQ sauce
Sea salt
Step 6 of 9
When zone 1 time reaches 10 minutes, remove drawer from unit and top chicken with cheese. Reinsert drawer to continue cooking
600g
potatoes e.g. Maris Piper or King Edwards or Rooster, cut in 1cm thick sticks
3 tbsp
oil
4 rashers
smoked back bacon
4 (170g each)
chicken breasts
50g
grated cheddar cheese
4 tbsp
BBQ sauce
Sea salt
21oz
potatoes e.g. Maris Piper or King Edwards or Rooster, cut in 1cm thick sticks
3 tbsp
oil
4 rashers
smoked back bacon
4 (5.95oz each)
chicken breasts
1.75oz
grated cheddar cheese
4 tbsp
BBQ sauce
Sea salt
Step 7 of 9
When zone 2 time reaches 10 minutes, remove drawer from unit and shake drawer for 10 seconds. Reinsert drawer to continue cooking
600g
potatoes e.g. Maris Piper or King Edwards or Rooster, cut in 1cm thick sticks
3 tbsp
oil
4 rashers
smoked back bacon
4 (170g each)
chicken breasts
50g
grated cheddar cheese
4 tbsp
BBQ sauce
Sea salt
21oz
potatoes e.g. Maris Piper or King Edwards or Rooster, cut in 1cm thick sticks
3 tbsp
oil
4 rashers
smoked back bacon
4 (5.95oz each)
chicken breasts
1.75oz
grated cheddar cheese
4 tbsp
BBQ sauce
Sea salt
Step 8 of 9
When zone 2 time reaches 20 minutes, shake for 10 seconds. Re-insert drawer to continue cooking for another 5 minutes if necessary. Sprinkle with sea salt to serve
600g
potatoes e.g. Maris Piper or King Edwards or Rooster, cut in 1cm thick sticks
3 tbsp
oil
4 rashers
smoked back bacon
4 (170g each)
chicken breasts
50g
grated cheddar cheese
4 tbsp
BBQ sauce
Sea salt
21oz
potatoes e.g. Maris Piper or King Edwards or Rooster, cut in 1cm thick sticks
3 tbsp
oil
4 rashers
smoked back bacon
4 (5.95oz each)
chicken breasts
1.75oz
grated cheddar cheese
4 tbsp
BBQ sauce
Sea salt
Step 9 of 9
When zone 1 time reaches 0 check the chicken is cooked. Cooking is complete when their internal temperature reaches at least 75°C on an instant-read thermometer. Serve chicken drizzled with BBQ sauce and chips
600g
potatoes e.g. Maris Piper or King Edwards or Rooster, cut in 1cm thick sticks
3 tbsp
oil
4 rashers
smoked back bacon
4 (170g each)
chicken breasts
50g
grated cheddar cheese
4 tbsp
BBQ sauce
Sea salt
21oz
potatoes e.g. Maris Piper or King Edwards or Rooster, cut in 1cm thick sticks
