I was standing in the butchers and looking at me were these deliciously good looking chicken mignons. I knew the bacon they were wrapped in would have been filled with nitrates and as an additive-free family, we don’t eat added nitrates. They also had this herb and garlic butter filling and I wasn’t sure if they’d used margarine so I thought to myself “I’ll make some of my own”.
They really didn’t take long at all. A bonus was I had some herbed butter left over, so I might make some garlic bread with it, or I could freeze it for another day. One part of me is saying this recipe is a little too easy to put on the blog, but they were so yummy I figured you may get some inspiration.
Feel free to sprinkle to top of the chicken with salt & pepper, or even a little paprika for a bit of extra flavour.
- 10m
- 20m
- 4
Ingredients
- 2 garlic clove
- handful of fresh parsley
- 50 g butter
- 2 large chicken breast
- 4 rashers nitrate-free bacon
Instructions
- Pre-heat oven to 180ºC.
- Add peeled garlic and parsley to your mixing jug. Chop 3 seconds/speed 7.
- Add butter and mix through on speed 4 until done. This will only take a few seconds.
- Place chicken on a chopping board and with a meat cleaver bash the chicken flat and even to about 1cm thick.
- Spread the chicken with a good layer of garlic butter and sprinkle with bone broth if using.
- Roll the chicken up and cut in half.
- With one half of the chicken, roll in a piece of bacon and hold it together with a toothpick.
- Place on oven lined tray and repeat with all remaining chicken. If you have any garlic butter left over freeze it for a rainy day.
- Cook in oven for approx. 20 minutes or until chicken is cooked.
It’s so nice to be able to make a quick and easy meal that is tasty and enjoyed by the whole family! These chicken mignons are so tasty and don’t take long to make or cook. Served with some veggies it’s a beautiful meal to enjoy with the family.
Thanks for the review, so happy you loved them :)