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| Difficulty: | easy |
| Preparation: | 40 min |
| Ready in: | 175 min |
1 serving contains
| Nutritional value | Amount | EU-RDA % |
|---|---|---|
| Kcal | 668 | 33% |
| Protein | 64 g | 128% |
| Fat | 40 g | 50% |
| Added Sugar | 0 g | 0% |
| Carbohydrates | 9 g | 3% |
| Roughage | 3 g | - |
| Saturates | 11 g | - |
Recipe Development: EAT SMARTER
Ingredients
For servings
| 3 tablespoons | lemon juice |
| 3 tablespoons | olive oil |
| 1 teaspoon | dried thyme |
| 25 ounces | chicken escalope ready-to-cook, diced |
| 1 | red peppers diced |
| 1 | red peppers diced |
| 4 | Dried tomatoes in oil, drained and chopped |
| 8 rashers | Bacon (streaky, American) |
| Oil for frying | |
| ⅜ cups | chicken stock |
| ¼ cups | white wine |
Directions
1 Mix together the lemon juice, olive oil and thyme and season with salt and ground black pepper. Pour over the meat and leave to marinate for around 2 hours in the fridge.
2 Mix together the peppers and dried tomatoes and season with salt and ground black pepper.
3 Pat the meat dry and place a line of the pepper-tomato filling on each piece. Roll up the meat, season with salt and ground black pepper and wrap in bacon. Fasten with kitchen twine.
4 Heat the oil in a pan and fry the meat on all sides. Deglaze with the stock and the wine, cover and braise on a medium heat for around 10 min.
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