for 4 servings
Chicken breasts (approx. 140 g each, halved lengthways)
- 4 sprigs
- 16 rashers
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.