Easy tray baked chicken topped melted cheese, pineapple and crispy smokey bacon. Sort of pub grub food - what's not to like?
I use those disposable foil baking trays (which can actually be washed and re-used) to make life easier. You can also prepare this a few hours or so in advance - just cover with cling film, pop in the fridge ready to bake later on.
To serve two you will need:
2 nice skinless chicken fillets
a small glug of olive oil
freshly ground black pepper for seasoning
4 or 6 rashers of smoked streaky bacon
a good handful of grated cheese - extra matured cheddar
4 pineapple rings - fresh would be good if not drain the juice well from their can and pat with kitchen paper
and a pinch or two of smoked paprika for added interest!
You will also need a disposable foil baking tray or of course any shallow baking tray but it really needs to be non-stick
How to do it:
Preheat your oven to 220C/425F or Gas 7
Start by frying your bacon in a small frying pan till it's nice and crispy. remove and set aside on some kitchen paper.
Smear the tray with a tiny amount of oil. Lay each fillet (one at a time) between two sheets of cling film and bash with something bash-able till they're nice and thin. try to get the fillets the same thickness. If you don't do this the chicken will not cook through before the cheese burns and also the chicken will be tough.
Lay them on the tray and drizzle over a tiny amount of olive oil along with a sprinkling of black pepper, rubbing over to coat.
Top each fillet with a good amount of grated cheese and two pineapple rings.
Sprinkle over a pinch of paprika if you fancy and cover loosely with kitchen foil. If you made these in advance it is important they are removed from the fridge about 20 minutes before cooking or the timing will be all wrong.
Pop into a preheated oven and bake for about 20 minutes - every ones oven is different so I'll leave the exact timings to you.
Remove the foil and return to the oven for another 5 minutes. Have a check to make sure the chicken is cooked then top with the bacon and pop back in for just a couple of minutes.
Serve straight away while it's piping hot.