Bacon Wrapped Chicken Roulade
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BACON WRAPPED CHICKEN ROULADE FILLED WITH SPINACH, GARLIC, MOZERELLA & SUNDRIED TOMATO

INGREDIENTS:

– 1 kg chicken mince
– 250g streaky bacon (10-12 rashers)
– 1 cup of baby spinach
– 1 small container of semi dried tomatoes (deli)
– 2 x handfuls of grated mozerella cheese
– 1 x egg
– 3/4 cup of bread crumbs
– 3 x tablespoons of butter
– 3 x cloves of garlic.

Meat Seasoning: salt, pepper, paprika, onion powder, garlic powder (to taste).

 

METHOD:

– Mix mince with seasoning, egg, breadcrumbs.

Bacon Wrapped Chicken Roulade Bacon Wrapped Chicken Roulade
– Lay large piece of baking paper down, lay streaky bacon down, then mince on top.


– In the middle, lay spinach, then semi dried tomatoes, then mozerella.

– Mix butter and crushed garlic together and dollop sparingly over the top of the cheese.


– Fold over the meat and roll it into a large sausage.
– Place wrapped roulade into the slow cooker and cook on low for 5 hours or high for 2.5hrs.

SERVING SUGGESTIONS:
Mash, salad, steamed veg, baked potato, potato bake…the options are endless!

By Mirelle Macdonald

Other Post:

SLOW COOKER BBQ PORK RIBS RECIPE

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