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
Made with Quorn Vegetarian Fillets
High in Protein
Gluten Free
Low in Saturated Fat
No Soy
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
- Pre-heat the oven to 200°C/375°F/gas mark 6
- 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
- Add the tomatoes, tomato puree, sugar, Worcestershire sauce, vinegar and rosemary and gently simmer for 8-10 minutes until the mixture has thickened slightly
- 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
- Transfer to a suitable oven proof dish
- 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
Recipe Inspiration
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The nation has spoken
(194)
3 out of 5 stars
Karina
5 out of 5 stars
Quick, easy and VERY tasty!! I forgot to defrost so cooked for 15 minutes pre-topping with the sauce and cheese, a baked for a further 15 minutes after adding the topping!