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Quorn Hunter's Chicken

Hunter's Chicken made with meat free Quorn Fillets and Quorn Vegetarian Bacon served with cheese and barbeque sauce on a plate

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.

A bag of Quorn Fillets showing the prepared product and information on an orange and charcoal background.

Made with Quorn Vegetarian Fillets

High in Protein

Gluten Free

Low in Saturated Fat

No Soy


  • 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


  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

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3 out of 5 stars


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!

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