for 4 servings
- 4 Chicken breasts (approx. 140 g each, halved lengthways)
- 4 sprigs rosemary
- 16 rashers Bacon
- olive oil
Place a rosemary spring inside each chicken breast.
Wrap each one in two rashers of bacon and fasten with toothpicks. Season with salt and ground black pepper and drizzle with oil.
Barbecue for 6-8 min turning occasionally until golden and firm to the touch.