| Prep Time | 20 minutes |
| Cook Time | 45 minutes |
| Servings |
serves
|
Ingredients
- 2 large chicken breast butterflied (approx 300 grams)
- 12 rashers streaky bacon
- 50 grams butter softened
- 150 grams fresh ricotta (or cottage cheese)
- 1 tbsp continental parsley finely chopped
- 1 tbsp fresh dill finely chopped
- 1 tbsp fresh basil finely chopped
- 150 grams tomatoes diced
- 1 large onion, red finely diced
- 4 cloves garlic crushed
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tsp lime juice
- 1/2 tsp balsamic reduction
Ingredients
|
Instructions
- Tenderise butterflied chicken breasts until they are flat. Separate where they have been butterflied so you now have 4 pieces.
- Mash butter with a fork and mix in 2 cloves of crushed garlic.
- Spread garlic butter across chicken breasts evenly.
- Sprinkle ricotta, half the parsley and all the dill liberally across chicken.
- Roll chicken onto itself until it forms a roulade.
- Place 3 rashers of bacon side by side, slightly overlapping and place chicken roll on top.
- Wrap the chicken roll tightly in the bacon, placing the ends underneath.
- Bake at 180 degrees for 45 minutes.
- For salsa, place diced tomatoes, onion, remaining garlic, basil and remaining parsley in a bowl and toss until well mixed. Add salt, pepper, lime juice and balsamic reduction to taste.
Recipe Notes
Roulade slices beautifully after refrigeration, so makes an excellent lunch choice.
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