Chick-trio
First of all, apologies about the delay in update for the next installment, few of those little life complications that come up from time to time came up. But I digress, let’s get into it. If you’re anything like myself or indeed my partner the more meat on the plate the better! Not turning away from our little green veggie friends but if it’s a choice between a meat dish and a carrot, I know which way I’m leaning! Chick-trio – no, it’s not a Pokémon. I’m talking chicken breast sliced open stuffed with a sausage mix, then wrapped in bacon perfect for BBQ or just bang it in the oven. Making you the “daddy of the kitchen”!
What’s in it?
(This is set up per portion so multiply ingredients by number of chicken breasts)
1 mushroom (large)
1 chicken breast
1 sausage
1 green onion
2 tsp of mayo
1 dash of hot sauce
1 dash of peri peri (can be substituted for a Smoky hot sauce)
1 tsp mustard
3 rashers of bacon
1 tsp of Worcestershire sauce
Seasoning (salt and pepper)
4 cloves of garlic
Aluminium foil
What’s next?
Chop up your green onion, mushroom and garlic, as fine as possible add to a mixing bowl. Add your hot sauce, peri peri, mustard, mayo, Worcestershire sauce and seasoning. Get those dad muscles working and give a big stir. Next, slice the end of the sausage open and squeeze contents into the bowl, I recommend a larger sausage. My personal choice is an Italian sausage but any will do. Once again mix everything together making sure that the sausage is broken up. Set to the side to stand. Slice open the chicken breast and use your fingers to spread the meat apart. Grab a piece of aluminum foil, enough that the chicken can be wrapped up about the length of printer paper. Lay down your 3 strips of bacon on the foil side by side. Then lay your chicken down slice up on the bacon. Spoon in your sausage mix, don’t worry if it’s over flowing a little bit here. Gently lift the sides of the bacon up and wrap up covering the mix and the chicken, there is no fine art or technique to this, best bet is to go for structurally sound. You want to keep in as much of the mix as you can while it’s cooking. Roll the foil over the chicken and bacon and then put it into a tray for the oven or straight on the BBQ. Add a little water to help the chicken stay moist while cooking. I cook at around 380 until the chicken is cooked all the way through depending on thickness normally around 30 mins.
That’s it?
Another super simple recipe added to your arsenal. Fantastic tip – combine with your parm-topper found on the blog for more and don’t forget “you’re the daddy” in the kitchen follow along for more exciting dishes to come at www.facebook.com/dadsinthekitchen .