Ingreadient :

• 5 chicken breasts, skin on
• 12 slices bacon
• 3 slices thick cut bread
• 50m olive oil
• Salt and pepper

Salad

• Selection of winter salad leaves

Dressing

• 4 cloves garlic poached in milk for 3 mins and drained
• 50g grated parmesan
• 2 egg yolks
• 1 tbs Dijon mustard
• 200ml veg oil
• 2 anchovies
• 1 tbs white wine vinegar

Direction :

1. Pre heat the oven to 220c
2. Place the bread onto a roasting tray top with the chicken and bacon. Season, drizzle in oil and roast for 35 to 40 minutes.
3. To make the dressing, blitz the egg yolks and Dijon in a food processor. Add the garlic and anchovies then slowly drizzle in the oil until thick. If you prefer a thinner dressing, add a splash of water. Finish with the vinegar and parmesan.
4. Chop up the bread for croutons with the chicken and bacon mix with the lettuce drizzle over dressing top with the chicken .