RECIPE OF THE MONTH

This month’s tasty recipe of the month is for our Corn-fed Chicken & Brie Bacon parcels from our Butcher Kev at Meat Boutique.
Ingredients: (for 2 people)
2 corn-fed chicken breasts
4 rashers of bacon
2 cloves of garlic
salt
grounded black pepper
brie cheese
olive oil

Method:

Flatten the bacon by sandwiching between 2 pieces of Clingfilm & rolling out with a rolling pin.
Butterfly both chicken breasts by slicing most of the way through one side, then break apart chunks of the brie and stuff inside the chicken. Wrap together nice & tight with the rolled out bacon.
Wrap the whole parcel in clingfilm and poach in soft boiling water (90 degrees) for 12 minuites, turning continuously.
Pre-heat pan to a good spitting heat, remove the clingfilm and sear both breasts on all sides in the oil, along with the crispy garlic, salt & pepper until the bacon is nice & crispy.
We recommend serving with creamy leeks.

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