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Heart-shaped hunter's chicken recipe

Heart-shaped hunter's chicken recipe

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For classic comfort food for two people, whip up this smoky heart-shaped hunter's chicken recipe; perfect for Valentine's Day. Simply wrap chicken breasts in bacon, cook with a barbecue sauce and cheese topping, and serve with jacket potato wedges. It's an easy midweek meal. See method

  • Serves 2
  • 25 mins
  • 893 calories / serving
  • Gluten-free


  • 2 jacket potatoes, cut into wedges
  • 3 tbsp olive oil
  • 2 skinless and boneless chicken breasts (about 150g each)
  • 200ml barbecue sauce
  • pinch of smoked paprika
  • 2 rashers smoked back bacon
  • 50g mature cheddar cheese
  • 1 tbsp grated parmesan cheese
  • 2 tbsp fresh chopped parsley
If you haven't got any jacket potatoes, try using sweet potatoes. Cooking times may differ.

Each serving contains

  • Energy

  • Fat

    39g 56%
  • Saturates

    11g 57%
  • Sugars

    21g 23%
  • Salt

    2.5g 42%

of the reference intake
Carbohydrate 80.8g Protein 55.6g Fibre 5.7g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. Put the wedges in a shallow baking tin and toss with 2 tbsp of the olive oil. Roast for 25 minutes.
  2. Meanwhile, place the chicken breasts on a chopping board and use a long sharp knife to make a horizontal cut from the thickest part of the breast towards the thinnest part, making sure you don’t cut all the way through, so that when you open it out the chicken breast will resemble a heart shape.
  3. Heat the oil in a large heavy-based frying pan and cook the chicken ‘hearts’ for 1 minute on each side until lightly golden. Remove from the pan and set aside.
  4. Mix the barbecue sauce with 100ml water and paprika and pour into a shallow ovenproof gratin dish.
  5. Place the bacon rashers on a chopping board and, using the back of a sharp knife, stretch them out. Spread over the mustard.
  6. Nestle the chicken breasts on top of the sauce. Sprinkle the cheeses over the chicken and roast for 20 mins until golden and cooked through. Meanwhile cook grill the bacon rashers under a hot grill for 3-4 minutes until crisp. Remove from the grill and roughly chop.
  7. Remove the chicken and wedges from the oven. Divide the chopped bacon between the two chicken breasts and toss the hot jacket wedges with the parsley and serve alongside the hunter’s chicken with seasonal green vegetables, if you like.

See moreChicken recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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