John Myers
Ingredients
- 2 Chick breasts
- 8 Slices of bacon
- For the marinade:
- 2 tbsp Hot rose paprika
- 2 tbsp Soy sauce dark
- 1 tsp Dijon mustard
- 4 tbsp Virgin olive oil
- 1 tsp Curry
- 1 tsp Garlic paste (see recipe)
- Clarified butter
- Spice - rice (see recipe)
- Fine tomato sauce (see recipe)
Instructions
- Preheat the oven to 200 ° C.
- For the marinade: Hot rose paprika, dark soy sauce, Dijon mustard, curry and garlic paste (garlic paste) stir with the olive oil until lump-free. The consistency should be semi-liquid.
- Marinate the chicken breasts with the marinade, place in a freezer bag, close it and let it steep in the refrigerator overnight.
- The next day, take the marinated chicken breasts out of the refrigerator early so that the meat comes to room temperature.
- Now fold the bacon together and use the knife handle to pound the slices onto the assembled seam. This creates a firm connection between the panes.
- Now place the chicken breasts on the assembled bacon, fold in a little on the thin side and then carefully wrap in the bacon and fix with a toothpick.
- Heat a pan on the stove and dissolve some clarified butter and then sear the chicken breast in a bacon coat.
- Now in the preheated oven, lined with aluminum foil on a wire rack, cook the chicken breasts wrapped in bacon for approx. 20 minutes.
- Cooking the seasoning - rice. "Spiced rice"
- Cook the fine tomato sauce. "Fine tomato sauce"
- Finally, serve everything on a preheated plate.
Nutrition
Serving: 100gCalories: 577kcalCarbohydrates: 5.2gProtein: 4gFat: 61.1g
