Slimming world: the Hunters chicken recipe


  • 1½ tbsp red wine vinegar
  • 1½ tsp sweet or hot smoked paprika
  • 1½ tsp garlic granules
  • 2 tbsp Worcestershire sauce
  • 2 x 400g cans chopped tomatoes
  • 4 smoked bacon medallions, visible fat removed
  • 4 skinless and boneless chicken breasts
  • 200g grated mozzarella (cow’s milk)
  • 400g green beans, trimmed
  • 15g fresh flat-leaf parsley, chopped, to serve
  • 4 microwaved or oven-cooked baking potatoes, to serve


  1. Preheat your oven to 200°C/ fan 180°C/gas 6. Put the vinegar, paprika, garlic, Worcestershire sauce and chopped tomatoes in a large, shallow, flameproof casserole dish. Place over a medium-high heat, bring to a simmer and cook for 20 minutes, stirring occasionally. Season to taste.
  2. Meanwhile, gently bash the bacon medallions to flatten them out and lengthen slightly. Stretch a piece of bacon over each chicken breast.
  3. Nestle the chicken breasts into the sauce and spoon a little sauce over the top. Divide the mozzarella over the chicken breasts and bake in the oven for 20 minutes, or until the chicken is cooked through.
  4. When the chicken’s almost ready, steam or boil the green beans for 3-4 minutes, then drain. Scatter the parsley over the chicken, then divide the chicken and sauce between 4 plates, and serve with the beans and baked potatoes.
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