Vickys Traditional British 'Pub Grub' Hunters Chicken, Gluten, Dairy, Egg & Soy-Free

• 240 ml tomato ketchup
• 4 1/2 tbsp dark brown sugar
• 4 tbsp Vickys Gluten-Free Worcestershire Sauce, recipe in my profile
• 2 tbsp red wine vinegar
• 2 tsp garlic puree
• 1/2 tsp mustard powder
• 1/2 tsp liquid smoke
• 1/2 tsp salt
• 1 dash tabasco sauce to taste
• 4 boneless, skinless chicken breasts
• 1 salt & pepper
• 8 slice streaky bacon
• 100 grams shredded cheese, I use a mixture of cheddar and mozzerella*

1. To make the BBQ sauce, mix all the ingredients in a pan and simmer on a low heat for 30 minutes then let cool
2. You can use it straight after simmering for only 3 minutes but if you cook it for the 30 and let it cool, you can keep any extra in the fridge for a good 2 weeks in a glass jar
3. Preheat the oven to gas 6 / 200C / 400F
4. Season the chicken lightly with some salt & pepper
5. Wrap 2 slices of bacon around each chicken breast making sure the bacon 'seam' is on the bottom
6. Set the wrapped chicken in an oven dish or tray and bake for 15 minutes
7. Sprinkle the mixed cheese over the top of the chicken and bake a further 5 minutes
8. Spoon the BBQ sauce over the whole thing and bake for a final 10 minutes
9. Serve with fries/chips and baked beans!
10. *I use Redwood Cheezly Cheddar-Style and MozzaRisella brand Mozzarella Style gluten/dairy/soy free cheeses

tomato ketchup, brown sugar, worcestershire sauce, red wine vinegar, garlic, mustard powder, liquid smoke, salt, tabasco sauce, chicken breasts, salt, bacon, shredded cheese

Taken from cookpad.com/us/recipes/345777-vickys-traditional-british-pub-grub-hunters-chicken-gluten-dairy-egg-soy-free (may not work)