Servings
1
Prep time
Cook time
Recipe
Ingredients
- 1 chicken breast
- 1 chicken breast
- Deluxe Light Soy Sauce
- Salt, sugar & white pepper, to taste
- ½ a carrot, julienned and boiled
- 1 cucumber, julienned
- Salt & sugar, to taste
- 6 strips bacon
- 20g butter
- ½ carrot, sliced
- Lemon zest
- Dash water
- 100mL milk
- Salt & sugar, to taste
- 2 garlic cloves, chopped
- 15g onion, chopped
- 1 red chilli, chopped
- 10g Chinese parsley, chopped
- Juice ¼ lemon
- 30g parsley, chopped
- 10g oregano, chopped
- 4 tbsp PRB Rice Vinegar
- Olive oil
Method
- Cross cut chicken breast. Season with PRB Premium Deluxe Light Soy Sauce, salt, sugar and white pepper and leave for 10 mins.
- Boil the carrot sticks until soft, season the cucumber sticks with salt and sugar for 10 mins and clean with water.
- Roll the bacon, seasoned chicken breast, carrot sticks and cucumber sticks together and fix with a toothpick.
- Heat the oil in a pan. Fry the chicken-bacon rolls with low heat until golden, and move to the oven to braise for 10 mins at 200°C.
- Remove the toothpick and cut the rolls into pieces.
- To make the carrot paste, melt the butter in a pan, stir-fry the carrot until soft, mix in the lemon zest and add the water to cook thoroughly.
- Blend the cooked carrot, then place back in the pan after sieving. Add the milk and cook 2 mins on low heat. Season with salt and sugar.
- To make the chimichurri, mix all the ingredients.
- Serve the rolls with carrot paste and chimichurri.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
