Friday, September 17, 2010

Bacon and Herb Chicken Rissoles

We had these for dinner the other night and got a big thumbs up from Daddy right down to our youngest boy. It's very quick and easy to make - and best of all, can be premade and frozen uncooked.

Bacon and Herb Chicken Rissoles
Serves 4

  • 500g Chicken mince
  • 1 egg, lightly beaten
  • 1 garlic clove
  • 3/4 cup fresh breadcrumbs
  • 2 tablespoons finely chopped fresh chives
  • 2 tablespoons finely chopped fresh basil leaves
  • 1/2 cup barbecue sauce
  • 8 rashers middle bacon
  1. Combine mince, egg, garlic, breadcrumbs, chives, basil and half the barbecue sauce in a bowl. Shape into eight 2cm thick rissoles. Remove 'eye' piece from each bacon rasher and wrap in plastic wrap for later use. Wrap 1 tail piece around each rissole and secure with a toothpick.
  2. Preheat oven to 180 degrees. Spray a large non-stick frying pan with oil. Heat over medium heat. Cook rissoles, in batches, for 1 to 2 minutes or until golden brown. Transfer to a greased baking tray. Brush with barbecue sauce. Bake for 8 to 10 minutes or until cooked through, basting with remaining barbecue sauce halfway through cooking.

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