Gail Todd's Lemon & Moroccan Chicken Breasts Wrapped in Chicken Bacon
1 tsp lemon pepper
1 tsp Moroccan seasoning
8 slices of Tegel Jumbo Chicken Bacon
1 tsp lemon pepper
8 bamboo skewers (no need to soak)
1 bunch watercress
1 cup sweet chilli sauce
1/2 cup finely chopped coriander leaves
1 lemon
1 tbsp flaky sea salt
Pre-heat the BBQ or frying pan to maximum heat. Pat chicken dry, and brush with a little oil and sprinkle all over with lemon pepper and Moroccan seasoning. Place the chicken onto the hot plate or frying pan and lower lid.
Cook for 6 minutes, turn chicken over and cook for a further 5 minutes. Remove chicken from heat and allow to stand covered (standing time completes the cooking cycle) while preparing the rashers of chicken bacon.
Sprinkle the chicken bacon rashers with lemon pepper and place onto the hot grill plate or pan and cook for one minute each side. Remove the rashers and place onto paper towels. Slice cooked chicken breasts evenly into 8 fingers and lay across a chicken bacon rasher, roll up and secure with a skewer.
To serve: on a large platter, arrange watercress to the outer edge and place a bowl of sweet chilli sauce in the middle. Place chicken bacon rolls on top of the watercress, squeeze over lemon juice, coriander and flaky sea salt and serve immediately.
