Cooking For One Or More - Bacon Wrapped Chicken

Chop half a medium sized red onion into thin slices and scatter it across the bottom of an oven proof dish.

Grind some mustard seed over the onion base and add a small amount of any other seasoning that goes well with chicken gravy.

Lay a few sticks of frozen asparagus over the top of the onion and generously add some chopped garlic.

Wrap some frozen mini chicken breasts in streaky bacon and lay them over the top of the asparagus sticks.

Place a small knob of butter on each wrap and season them. I used more ground mustard seed, a little ground szechuan pepper, some garlic salt, and ground black pepper.

Place in the middle of the oven for 30 minutes around gas mark six. Carefully take the dish out of the oven and sprinkle some finely grated mature cheddar over the chicken wraps. Return to the oven for another 10 minutes or until the cheese starts to brown.

Put the oven on its lowest setting and remove the dish. Carefully pour off the run off from the roast chicken breasts and butter into a measuring jug. Return the dish to the oven while you make some chicken gravy using the juices in the measuring jug.

Serve with crispy and fluffy roast potatoes and the tasty gravy.