Chicken Schnitzel stuffed with Mushrooms, Bacon & Parsley

1 tsp butter
2 rashers bacon, chopped
75g mushrooms, sliced
1 tbsp chopped parsley
8 slices Tegel Lean & Lite Premium Schnitzel
1 tbsp oil
Toothpicks

Preheat the oven to 200˚C.

Melt the butter in a small frying pan. Add the bacon and cook until crisp. Add the mushrooms and cook for a further 2-3 minutes or until mushrooms are lightly browned. Stir in the parsley.

Lay each slice of schnitzel out flat. Place some of the mushroom mixture on one end of each schnitzel. Roll up and secure underneath with a toothpick. Place schnitzel in a baking dish. Drizzle with the oil.

Bake for 20-25 minutes or until cooked through.