Bacon Wrapped Chicken With Horseradish Mashed Potatoes And Brussels Sprouts

1. 1

   Cook the potatoes in boiling salted water for 20 mins. Cook the sprouts in a separate saucepan of boiling salted water for 8-10 mins.

2. 2

   Reserve a little horseradish for garnish and place the remainder in a saucepan with the milk and 3 tbsp butter. Bring to a boil, then keep warm.

3. 3

   Season the chicken with salt and black pepper and wrap a strip of bacon around each breast. Heat the oil in a frying pan and cook the chicken, turning, for 10 mins, or until cooked through. Melt the remaining butter in a saucepan. Drain the sprouts, add to the pan and saute for 2 mins. Season with salt and nutmeg.

4. 4

   Drain the potatoes and return to the pan. Add the horseradish milk and mash. Serve with the chicken and sprouts, sprinkled with the reserved horseradish.

* Per serving · 4 servings · Values may vary.