Chicken & Bacon Rolls with Chimichurri

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Servings

1

Prep time

Cook time

Recipe


Ingredients

  • 1 chicken breast
  • 1 chicken breast
  • Deluxe Light Soy Sauce
  • Salt, sugar & white pepper, to taste
  • ½ a carrot, julienned and boiled
  • 1 cucumber, julienned
  • Salt & sugar, to taste
  • 6 strips bacon
  • 20g butter
  • ½ carrot, sliced
  • Lemon zest
  • Dash water
  • 100mL milk
  • Salt & sugar, to taste
  • 2 garlic cloves, chopped
  • 15g onion, chopped
  • 1 red chilli, chopped
  • 10g Chinese parsley, chopped
  • Juice ¼ lemon
  • 30g parsley, chopped
  • 10g oregano, chopped
  • 4 tbsp PRB Rice Vinegar
  • Olive oil

Method


  • Cross cut chicken breast. Season with PRB Premium Deluxe Light Soy Sauce, salt, sugar and white pepper and leave for 10 mins.
  • Boil the carrot sticks until soft, season the cucumber sticks with salt and sugar for 10 mins and clean with water.
  • Roll the bacon, seasoned chicken breast, carrot sticks and cucumber sticks together and fix with a toothpick.
  • Heat the oil in a pan. Fry the chicken-bacon rolls with low heat until golden, and move to the oven to braise for 10 mins at 200°C.
  • Remove the toothpick and cut the rolls into pieces.
  • To make the carrot paste, melt the butter in a pan, stir-fry the carrot until soft, mix in the lemon zest and add the water to cook thoroughly.
  • Blend the cooked carrot, then place back in the pan after sieving. Add the milk and cook 2 mins on low heat. Season with salt and sugar.
  • To make the chimichurri, mix all the ingredients.
  • Serve the rolls with carrot paste and chimichurri.

  

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