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.

February 20, 2018
  • 10m
  • 20m
  • 4

Ingredients

  • 2 garlic clove
  • handful of fresh parsley
  • 50 g butter
  • 2 large chicken breast
  • 4 rashers nitrate-free bacon

Instructions

  1. Pre-heat oven to 180ºC.
  2. Add peeled garlic and parsley to your mixing jug. Chop 3 seconds/speed 7.
  3. Add butter and mix through on speed 4 until done. This will only take a few seconds.
  4. Place chicken on a chopping board and with a meat cleaver bash the chicken flat and even to about 1cm thick.
  5. Spread the chicken with a good layer of garlic butter and sprinkle with bone broth if using.
  6. Roll the chicken up and cut in half.
  7. With one half of the chicken, roll in a piece of bacon and hold it together with a toothpick.
  8. 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.
  9. Cook in oven for approx. 20 minutes or until chicken is cooked.

Nutrition

  • 4