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RECIPE / BACON WRAPPED CHICKEN Crispy bacon chicken with a savoury filling BACON WRAPPED CHICKEN filled with ricotta and sage Easiest with chicken breast but boned out thighs can also work. You will need to wrap well with bacon. PRODUCT QTY Chicken breasts (approximately 180 – 220g) (chicken Keiv has a wing bone also) Bacon streaky rindless, Manuka smoked Ricotta cheese Fresh sage (4 leaves whole for garnish), the rest chopped Shallots, fine diced (onion also works) Clove of fresh garlic minced Salt Pepper Butter (diced and kept in fridge) Olive oil (extra virgin is best but not essential for this) Marsala (fortified wine) or port/sherry 4 8 rashes 100g 50g 2 Tbsp 1 To taste To taste 100g 4 Tbsp 150ml RICOTTA MIX In 1/2 the oil, saute the shallots and garlic until translucent, then add chopped sage and remove from heat. Once cooled add to ricotta and mix, taste for saltiness add salt and pepper to taste if needed. Chicken breast with fillet attached is best, remove fillet, where fillet was slice lengthways 1/3 into depth of the flesh, hollow out a ‘pocket’. Gently flatten (bat out) between two pieces of cling film to evenly spread the fillet bigger. Discard the top clingfilm. Spoon on 1/4 of the ricotta mix and cover with flattened fillet. (don’t try to make it too big, its got to fit into your ‘pocket’) Take your fillet ricotta parcel and gently manourve it into the pocket, if theres a join make sure it is on the inside. Wrap one piece of bacon around, then place your whole sage leaf and wrap your other rash of bacon further up. At this point you can roll tightly in clingfilm and refrigerate or cook it. Preheat oven to 200ºC. In a hot clean (oven proof) pan add the rest of your oil, then sear the topside (presentation side) 2 – 3 minutes until golden, then roll each breast over. Place the whole pan into a hot oven (if you have wooden handle pans, place into a hot deep sided metal tray). Chef’s Corner PRO TIPS: In restaurants we would fill and wrap, then roll tightly in cling film and refridgerate overnight to set the protein into a cylinder shape for presentation. To make this the Italian classic ‘saltimbocca’ replace bacon with its fancy cousin Proscuitto. Traditionally saltimbocca was made from veal (more common with chicken now). Fry in a pan then deglaze with oil, butter and marsala, reduce to make a sauce and serve. This dish has the essence of that classic but with the addition of the ricotta filling. Chef Justin Roast for 15 – 20 minutes depending on size of breast and consistency of your ovens temperature. Raw (ish) chicken is dangerous! Remove pan from the oven, place cooked breasts in another container (resting tray) to rest for minimum 10 minutes. Cover with tinfoil. Don’t throw the pan away. Return the pan to the stove, add your alcohol and start reducing (boiling). Whilst reducing slice your breasts and return to resting tray and cover. Once reduced by 2/3’s turn heat down low. Grab a whisk and slowly add cold butter, whisking fairly briskly, making sure to get all meat and flavour stuck on pan. Don’t boil it but keep it warm ready to serve. Remember to add the juices from the resting tray. Boom your Marsala sauce! Place your sliced chicken and pour sauce over the top, serve. TIP: If it splits (curdles), in a clean pot add cream reduce and whisk in your split sauce. Buon Apetito! Recipe by Justin Rimmer 4 YOU HAD ME AT BACON