- 1 large chicken breast (to share between two people)
- dried garlic flakes
- Kosher salt
- freshly ground black pepper
- 1 large rosemary sprig (from your garden)
- 8 rashes of streaky Danish bacon
Take your chicken breast, remove the skin and trim off any bits of fat. Sprinkle a good helping of dried garlic flakes followed by a decent seasoning of Kosher salt and freshly ground black pepper. Place your rosemary sprig in the middle of the chicken breast and then braid on the bacon, overlapping slightly and securing it on the reverse side of the breast with toothpicks.
Fire up the grill to 400 degrees F and place the chicken breast on an oiled grid for 8 minutes on each side. Once your timer goes off, take the chicken from the Egg (ha, that’s funny…) and wrap it in aluminium foil and let it rest for another 2-4 minutes. Open the foil, remove the toothpicks and slice on a diagonal.We served dinner with garlic Kai-Lan (a local favorite) and steamed white rice. A 10/10 for speed, ease and taste!
Overall Heather Rating: 8/10