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Bacon is a spice

Sunday, October 18, 2009

My last meal, if I found myself about to be executed, would be scallops wrapped in lobster wrapped in bacon.

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
2 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. 
Olive Spread 
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.

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