But if the prison couldn't get the scallops and lobster, crispy fried bacon on its own would be fine.
Bacon is a great freezer standby. I divide a packet into groups of two and store them to use whenever I make soup or to use in a stir-fry and just a couple of rashers add depth to the dish I'm cooking.
This time, I had a leftover breast from a whole free-range chicken, some cream cheese that was beginning to smell a little funky and a couple tablespoons of homemade olive spread, so I thought, like my last meal, it could all be rolled up together and bunged in the oven.
|Deserving of a last meal|
CHEESY CHICKEN ROLLUPS2 servings
2 chicken breast fillets (preferably free-range organic), pound flat
4 tbsp cream cheese, softened
2 tbsp olive spread (recipe follows; store-bought tapenade is fine)
6 slices bacon
- Combine cream cheese and olive spread. Chill for 30 minutes.
- Preheat oven at 190°C. Lay chicken breasts on a cutting board. Spread half the cream cheese mixture on each breast. Roll breasts up, tucking sides in, and place seam side down on board.
- Wrap each breast in 3 slices of bacon. Place rolls into an oven-proof pan and bake for 30-35 minutes or until chicken is cooked. Turn broiler on and crisp bacon about 10 minutes more, turning over half-way through.
Makes about ½ cup
1 bottle pitted black olives (140g), drained and finely chopped
1 tin anchovies (100g), mashed together with the oil
2 tbsp chopped fresh coriander
- Mix all the ingredients together and store in a clean jar in the fridge for up to 3 weeks.