1 onion
1 clove of garlic
6 tablespoon(s) olive oil
1 tablespoon(s) thyme
150 g sandwich bread
1 teaspoon(s) chili flakes
1 tablespoon(s) tarragon, dry
zest, of 1 lemon
1 kilo ground chicken
1 egg
1/2 red bell pepper
1/2 green bell pepper
100 g mozzarella
100 g cheddar
100 g bacon, piece
To serve
basmati rice
olive oil


1.Place a frying pan over high heat and add 2 tablespoons olive oil.
2.Finely chop the onion, the garlic, and add them to the frying pan. Add salt, pepper, the thyme, and sauté for 2-3 minutes.
3.In a food processor add the sandwich bread, the chili flakes, the tarragon, the lemon zest, salt, pepper, the onion and the garlic, and beat very well until they are dissolved.
4.In a bowl add the ground chicken, the bread mixture, the egg, 3 tablespoon olive oil, and mix well. You should cover the bowl with plastic wrap and refrigerate it for 2-3 hours.
5.Preheat the oven to 180ο C (350ο F) set to fan.
6.Lay a piece of parchment paper onto your working surface and spread it with a little olive oil. Spread the ground chicken onto the parchment paper to be about 40x30 cm.
7.Cut the peppers into thin strips and spread them onto the ground meat. Cut the cheeses into strips and place them over the ground meat as well.
8.Cut the bacon into strips and place it over the ground meat with the rest of the ingredients.
9.Fold into a roll using the parchment paper, and add salt, pepper, and 1 tablespoon olive oil.
10.Wrap with parchment paper and aluminum foil, in the shape of a candy, and roast for 1 hour. Uncover and roast for 30 more minutes.
11.Allow 20-30 minutes for it to cool.
12.Serve with basmati rice, mustard, thyme, pepper, and olive oil.

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