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<blockquote data-quote="WhitbyJet" data-source="post: 234189" data-attributes="member: 35964"><p><strong>Rosemary Chicken with bacon</strong></p><p></p><p>Rosemary Chicken with bacon</p><p>(a family favourite, the chicken is always tender and moist)</p><p></p><p>For 4 people </p><p>4 chicken breast fillets or could use thighs (skin removed)</p><p></p><p>1-2 garlic cloves</p><p></p><p>1 tablespoon finely chopped rosemary</p><p></p><p>grated zest of 1 lemon</p><p></p><p>1 / 2 teaspoon pepper</p><p></p><p>1 teaspoon salt</p><p></p><p>8 slices bacon</p><p></p><p>butter</p><p></p><p>spring onions or leek</p><p></p><p>2 cups of whipping cream (I didnt want to use that much cream, so I used a bit of chicken stock, then at the end of cooking time I added a good splash of double cream to thicken the sauce)</p><p></p><p>a few sprigs of rosemary</p><p></p><p>_________________________________________________________________</p><p></p><p>Preheat the oven to 200 degrees.</p><p></p><p>Mix garlic, rosemary, lemon peel, pepper and half the salt.</p><p></p><p>Make an incision in the chicken pieces, fill with mixture and wrap 2 slices of bacon around each fillet. Brown chicken pieces in butter in a frying pan.</p><p></p><p>Cut the spring onions/leek into slices and fry in butter in a saucepan. Add cream and remaining salt. Simmer for approx. 5 minutes. Pour cream mixture into a greased casserole dish and place chicken pieces on top.</p><p></p><p>Bake in middle of oven for about 15 minutes. Garnish with rosemary sprigs, serve with steamed or sauteed vegetables (new potatoes if your bg levels allow or you are not low carbing)</p><p></p><p><a href="http://www.livsstilen.no/rosmarinkylling-med-bacon/" target="_blank">http://www.livsstilen.no/rosmarinkylling-med-bacon/</a></p><p></p><p>You can use different fillings for the chicken, eg Boursin garlic and herb, cheese, green pesto, red pesto, etc - this dish always turns out nice.</p></blockquote><p></p>
[QUOTE="WhitbyJet, post: 234189, member: 35964"] [b]Rosemary Chicken with bacon[/b] Rosemary Chicken with bacon (a family favourite, the chicken is always tender and moist) For 4 people 4 chicken breast fillets or could use thighs (skin removed) 1-2 garlic cloves 1 tablespoon finely chopped rosemary grated zest of 1 lemon 1 / 2 teaspoon pepper 1 teaspoon salt 8 slices bacon butter spring onions or leek 2 cups of whipping cream (I didnt want to use that much cream, so I used a bit of chicken stock, then at the end of cooking time I added a good splash of double cream to thicken the sauce) a few sprigs of rosemary _________________________________________________________________ Preheat the oven to 200 degrees. Mix garlic, rosemary, lemon peel, pepper and half the salt. Make an incision in the chicken pieces, fill with mixture and wrap 2 slices of bacon around each fillet. Brown chicken pieces in butter in a frying pan. Cut the spring onions/leek into slices and fry in butter in a saucepan. Add cream and remaining salt. Simmer for approx. 5 minutes. Pour cream mixture into a greased casserole dish and place chicken pieces on top. Bake in middle of oven for about 15 minutes. Garnish with rosemary sprigs, serve with steamed or sauteed vegetables (new potatoes if your bg levels allow or you are not low carbing) [url=http://www.livsstilen.no/rosmarinkylling-med-bacon/]http://www.livsstilen.no/rosmarinkylling-med-bacon/[/url] You can use different fillings for the chicken, eg Boursin garlic and herb, cheese, green pesto, red pesto, etc - this dish always turns out nice. [/QUOTE]
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