CHICKEN WITH BACON & ROASTED TOMATOES

This was a delicious, simple meal from my Jamie Oliver Meals in Minutes cookbook.  This is definitely a new family favourite!

CHICKEN WITH BACON & ROASTED TOMATOES (adapted from Jamie Oliver)

4-5 chicken breasts

salt & pepper

Epicure's Mild Smoked Spanish Paprika

oregano, or try using Epicure's Poultry Seasoning or Montreal Chicken Rub for something different

olive oil & butter

8 slices of bacon

1 pint cherry tomatoes

1 lemon, quartered
Optional: Epicure's Little Italy Secret Sauce (recipe on the jar)

Season chicken with spices.  Heat oil and butter in a frying pan over medium-high heat and brown chicken on both sides, about 4-5 minutes.  Transfer chicken and juices to a baking dish, add cherry tomatoes and lemon wedges, and lay 4 bacon slices over top.  Place under the broiler in the oven for about 15 minutes or until chicken is cooked.  Meanwhile, cook the other 4 bacon slices in the frying pan and add them to the chicken dish when it's finished in the oven. Serve with Little Italy Secret Sauce.

SQUASHED POTATOES

1 1/2 lbs. baby potatoes (leave the peels on)

olive oil

6 garlic cloves

Epicure's Sea Salt

Boil potoates for 12-14 minutes, until tender.  Drain.  Arrange them in the frying pan after you finished cooking the bacon (leave the bacon fat in there!)  Add some olive oil, crushed garlic cloves, and salt.  Use a lid from a smaller pan and gently squash the potatoes until they burst.  Let them brown over medium heat and then toss and squash them again.