Island Life Magazine Ltd April/May 2018 | Page 113

Inside Business
Chicken Wrap
Recipe by Th at 60s Place, Cowes
Ingredients Method 250g Chicken breast Making the sauce 50g Bacon 10g Cheddar cheese 1. Mix the double cream with chives,
garlic, salt and pepper in a blender
until a smooth consistency, then
place into a saucepan and heat. 2g Pesto sauce Preparing the chicken 10g Mushrooms 2. Lay cling fi lm over a cutting board
(waxed paper also works). 9. Now roll the chicken parcel tightly
into cling fi lm until it forms a seal all
the way around the roll.
3. Place chicken breast onto cling fi lm,
then fold it over the breast. 10. Twist the cling fi lm at the ends of the
roll creating a watertight package.
4. Tap chicken with meat mallet, and
set aside. 11. Place chicken in boiling hot water for
20 minutes.
5. Lay out several pieces of bacon on
cling fi lm, touching side by side. 12. Remove chicken from cling fi lm and
place on a baking tray then place into
a preheated oven at 180°C and cook
for 10mins till golden brown.
5g Spinach
5g Cherry tomatoes
1 tsp of Butter
1 tbsp Parmesan
100ml Double cream
6. Remove chicken from cling fi lm and
place the fl attened chicken on top
of bacon (a few inches of bacon will
stick out on one side; the extra can be
trimmed, but if you leave it, you get a
better seal plus the bonus of added
bacon fl avour).
7. Add chopped cherry tomatoes, fresh
spinach and sliced cheddar to the
middle of the breast.
8. Wrap the chicken tightly in the
bacon.
13. Dress the chicken wrap with Pesto
Sauce and the white creamy sauce
you prepared earlier.
14. Serve together with mash potatoes
and fried mushrooms.
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