Quorn Hunter's Chicken

Our Quorn Hunter’s Chicken recipe is a meat-free spin on a British pub classic – one of our definite favourites in comfort cuisine! Wrap up your Quorn Vegetarian Fillets in sizzling Quorn Vegetarian Bacon Rashers for a seriously delicious vegetarian meal.

Drizzled in delightful lashings of tomato and Worcestershire sauce, and topped with gooey, melted cheese, this chicken-style dinner is an absolute winner.

Serves 4

30 mins

A Little Effort

209 cals
(Per serving)

5g of fat
(Per serving)

Ingredients

  • 4 Quorn Fillets, defrosted
  • 8 slices Quorn Vegetarian Bacon
  • For barbecue Sauce:
  • 1 tbsp olive oil
  • 1 onion
  • 2 cloves garlic
  • 400g tin chopped tomatoes
  • 1 tbsp tomato puree
  • 75g brown sugar
  • 3 tbsp vegetarian Worcestershire sauce
  • 3 tbsp cider vinegar
  • 1 tsp freshly chopped rosemary
  • 50g reduced fat cheddar cheese, grated

Method

  1. Pre-heat the oven to 200°C/375°F/gas mark 6
  2. To make the barbecue sauce, pre-heat the oil and cook the onions for 5-6 minutes or until the onions are soft add the garlic
  3. Add the tomatoes, tomato puree, sugar, Worcestershire sauce, vinegar and rosemary and gently simmer for 8-10 minutes until the mixture has thickened slightly
  4. Whilst this is simmering, wrap two slices of Quorn Vegetarian Bacon around each Quorn Fillet, brush fillets with a little oil and cook in the oven for 10 minutes
  5. Transfer to a suitable oven proof dish
  6. Pour over the barbecue sauce and sprinkle with the grated cheese, bake in the oven for 5-10 minutes or until the cheese is melted