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Have a terrific try of the Spanish baked prawn for dinner yesterday. I made some trifle improvement (if it is) to the original recipe. Ingredients involved some more white mushroom and cumin seeds and all materials are grilled in the new healthy griller but not the baker as the recipe asked. Anyway… you know cumin always went well with all kinds of meats, especially grilled beef and pork. I will give another try tonight. And the recipe is: tangy chicken breasts.

methods

Heat the grill to medium-high and line a baking sheet with foil. Lay the chicken breasts upside-down on the foil, brush with 1 tbsp of barbecue sauce, then grill for 5 mins. Turn the chicken breasts over, add the bacon rashers to the tray, then return to the grill for a further 5 mins. Drizzle the chicken with the remaining barbecue sauce, sprinkle with cheese, then place back under the grill for 2-3 mins until the chicken is cooked through, the cheese is bubbling and golden and the bacon is crispy.Top the chicken with the bacon to serve.