Pork-wrapped Chicken Escalopes
ready in 2 h. 55 min.
- 3 tablespoons lemon juice
- 3 tablespoons olive oil
- 1 teaspoon dried thyme
- 25 ounces chicken escalope (ready-to-cook, diced)
- 1 red pepper (diced)
- 1 yellow pepper (diced)
- 4 Dried tomatoes (in oil, drained and chopped)
- 8 rashers Bacon (streaky, American)
- Oil (for frying)
- ⅜ cup chicken stock
- ¼ cup white wine
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.
Mix together the peppers and dried tomatoes and season with salt and ground black pepper.
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.
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.