Ingredients

Serves 4-5

12 chicken thigh fillets
6 middle bacon rashers
2 tbsp olive oil
1 clove garlic, crushed
1 tsp Dijon mustard
3 tbsp parmesan cheese, finely grated
2 tsp thyme leaves
Salt and pepper
Toothpicks

 

Method


1. Preheat the oven to 180°C.
2. Trim the chicken fillets so that they are roughly rectangular in shape, and remove any fat or gristly bits. Trim the rind off the bacon and cut each length in half. Mix the remaining ingredients into a paste.
3. Lay down a strip of bacon, fat side on top, then place one of the chicken fillets over it (they should be roughly the same length). Smear a generous teaspoonful of paste along the chicken, mostly in the centre section.
4. Roll up the bacon and chicken together and secure the rolls with toothpicks.
5. Stand the rolled chicken towers upright in a greased baking dish (keeping the fat edge of the bacon at the top) and bake for approximately 40 minutes, or until cooked through.
6. Place the towers on plates and drizzle with the pan juices. One or two towers will serve a child, and cater for three per adult. Serve with a fresh garden salad.