Sunday, September 17, 2006

Bacon Chicken Wrap

1 skinned chicken breast (cut into 2 pieces thickness-wise; if you are making as appetiser, you can cut further width-wise) - Cut criss-crosses on all surfaces.
Cracked black pepper
4 bacon strips

1 egg (lightly beaten)

1/2 cup breadcrumbs
4 tbsp grated Parmesan cheese

1 tbsp butter (to grease frying pan)


1. Rub black pepper onto chicken meat. Lay 2 strips (1 strip on 1/4 of a chicken breast if making appetiser) of bacon on each half of the chicken. Roll up and secure with an oiled toothpick.
2. Dip the rolled chicken/bacon pieces into the beaten egg followed by breadcrumbs/Parmesan cheese mix.
3. Fry onto lightly greased non-stick pan over very low heat till brown on all sides.

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