ROAST CHICKEN ROULADE WRAPPED IN BACON
3T lemon juice 3T olive oil 1T dried thyme salt and milled black pepper 700g chicken escalopes 1 red pepper, diced 1 yellow pepper, diced 4–5 dried tomatoes, in oil,
drained and chopped 8–12 streaky bacon rashers oil, for frying 100ml chicken stock 50ml white wine
Make a marinade by mixing the lemon juice, olive oil and thyme, and season with salt and ground black pepper. Pour over the chicken and leave to marinate for about two hours in the fridge.
Combine the peppers and dried tomatoes, and season with salt and ground black pepper. Pat the chicken dry and place a line of the pepper-tomato filling on each piece. Roll up the meat, season with salt and ground black pepper, and wrap in bacon. Fasten with kitchen twine.
Heat the oil in a pan and fry the meat on all sides. Deglaze with the stock and the wine, cover and braise on a medium heat for a further 10 minutes.