Name: Bacon-wrapped chicken
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 4 eggs, at room temperature; 1/2 small iceberg lettuce, cut into wedges; 1 lebanese cucumber, halved lengthwise, thinly sliced diagonally; 1 small green capsicum, thinly sliced; 1/3 cup bought italian dressing; 4 bacon rashers, rind and fat removed; 4 chicken breast schnitzel minute steaks; 1/3 cup parmesan, freshly grated; 1 tablespoon rosemary, finely chopped; 2 tablespoon vegetable or olive oil

Ingredients

4 eggs, at room temperature

1/2 small iceberg lettuce, cut into wedges

1 lebanese cucumber, halved lengthwise, thinly sliced diagonally

1 small green capsicum, thinly sliced

1/3 cup bought italian dressing

4 bacon rashers, rind and fat removed

4 chicken breast schnitzel minute steaks

1/3 cup parmesan, freshly grated

1 tablespoon rosemary, finely chopped

2 tablespoon vegetable or olive oil

Method

1.Place eggs in a small saucepan; cover with cold water. Bring to the boil over moderate heat, gently stirring (this helps centre yolks).

2.Boil without stirring for 4 minutes; drain. Refresh under cold water. Peel.

3.Roughly chop eggs into large pieces; place in a large bowl. Add lettuce, cucumber, capsicum and dressing; toss to combine. Season.

4.Meanwhile, place a bacon rasher on work surface; top with a piece of chicken. Sprinkle chicken with a quarter of the parmesan and a quarter of the rosemary.

5.Tightly roll up chicken, wrapping with the bacon. Secure with toothpicks. Repeat with remaining bacon, chicken, parmesan and rosemary. Season.

6.Heat oil in a large frying pan over moderately high heat. Cook chicken for 5-6 minutes or until browned and cooked. Remove, then discard, toothpicks. Serve chicken with salad.

Chicken breast schnitzel minute steaks are thinly sliced chicken breasts. Make ahead: Wrap chicken in bacon several hours ahead; cover, then refrigerate.
Note

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Ingredients

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