PepperBack Finn & the Chicken Breast

Dead easy give it a bash.  Here's how:

Ingredients - Sauce
  • A good handful of PepperBack Finn Lardons
  • Some cream cheese / mascarpone
  • Some local hard cheese, grated
  • A garlic clove crushed
Ingredients - Breasts

    This recipe will take 25 minutes to cook.

    • Mix 'sauce' ingredients together and stick in the fridge to chill and harden up a bit
    • Put chicken breast between 2 cutting boards and beat the top of the board with your hand - they'll spread out into an escalope
    • Fire up your oven to 180 deg C
    • Layer some PepperBack Finn Streaky rashers on your cooking top so they'll eventually form a wee blanket
    • Put your Chicken escalope on top of the bacon rashers
    • Next get your chilled sauce mix and spread on one side of the breast
    • Roll up the breast using the underlying streaky rashers to form a parcel.
    • Secure with a cocktail stick to keep its shape
    • Fry the breast in some oil on a medium heat for about 5 minutes
    • Transfer to a pizza stone or a cooking tray and stick in the oven for about 10 minutes or until the bacon is cooked and crispy and the chicken is tender and juicy inside
    • Serve with peas and maybe some home made pasta

    Suggested listening is Broken Down Angel - by Nazareth.