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    Monday, November 23, 2015

    Bacon and herb chicken rissoles Recipe

    Bacon and herb chicken rissoles Recipe
       1/3 cup barbecue sauce
        8 rashers middle bacon
        Olive oil cooking spray
        100g baby spinach
        100g red grape tomatoes, halved
        100g yellow grape tomatoes, halved
        2 tablespoons olive oil
        2 tablespoons red wine vinegar
        1 teaspoon dijon mustard
        500g chicken mince
        1 egg, lightly beaten
        1 garlic clove, crushed
        3/4 cup fresh breadcrumbs
        2 tablespoons finely chopped fresh chives
        2 tablespoons finely chopped fresh basil leaves

    Bacon and herb chicken rissoles Recipe

        Step 1

        Combine mince, egg, garlic, breadcrumbs, chives, basil and half the barbecue sauce in a bowl. Shape into eight 2cm-thick rissoles. Remove ‘eye’ piece from each bacon rasher and wrap in plastic wrap. Freeze for later use. Remove and discard rind from tail pieces of bacon. Wrap 1 piece bacon around each rissole. Secure with a toothpick.
        Step 2

        Preheat oven to 180°C/160°C fan-forced. Spray a large non-stick frying pan with oil. Heat over medium heat. Cook rissoles, in batches, for 1 to 2 minutes or until browned. Transfer to a greased baking tray. Brush with barbecue sauce. Bake for 8 to 10 minutes or until cooked through, basting with remaining barbecue sauce halfway through cooking.
        Step 3

        Meanwhile, combine spinach and tomato in a bowl. Place oil, vinegar and mustard in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine. Add to spinach mixture. Toss to combine. Serve rissoles with salad.

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    Item Reviewed: Bacon and herb chicken rissoles Recipe Rating: 5 Reviewed By: Mrs. Chef
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