John Myers
Chicken Wrapped in Bacon on Vegetable Patch
The perfect chicken wrapped in bacon on vegetable patch recipe with a picture and simple step-by-step instructions.
- 500 g Chicken fillets
- 500 g Bacon slices
- 1 Pc. Red pepper
- 1 Pc. Yellow pepper
- 1 Pc. Zucchini
- 250 g Chamingons
- 2 Pc. Small onions
- 3 Pc. Spring onions fresh
- 5 Pc. Cherry tomatoes
- 6 tbsp Olive oil
- 1 pinch Harissa
- 1 pinch Pepper
- 1 pinch Hot peppers
- 1 pinch Celery salt
- 1 pinch Ground cumin
- 1 toe Garlic
- 3 tbsp Honey liquid
- Marinating: Mix the olive oil with the spices. Chop the garlic and add to the olive oil. Put the inner chicken filters in the marinade and mix. Let it steep (at least 1 hour), preferably overnight. The longer it permeates, the juicier the meat remains after searing.
- Cut the onions into small cubes. Quarter the mushrooms and tomatoes. The spring onions in approx. 5 mm thick rings, zucchini and paprika in walnut-sized cubes.
- Roll the marinated inner fillets into the bacon slices. One inner fillet per strip of bacon. Sear them in the pan and then place them on an oven tray. Brush with heated honey and put in the oven at approx. 200 ° C for 5-10 minutes until the bacon has reached the desired color.
- Fry the onions, mushrooms, peppers and zucchini until they are firm to the bite. Season with salt and pepper. Just before serving, sauté the tomato pieces and spring onions.
- Place the vegetables in the middle of the plate and drape the chicken fillets on top of the vegetables. Good Appetite
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