Turkey-bacon Chicken Paupiette

Turkey-bacon Chicken Paupiette
Servings: 240 minutes

  • 6 Jones Dairy Farm Uncured Turkey Bacon
  • ½ Onion (finely chopped)
  • 4 Mushrooms
  • 150g Minced Chicken
  • Salt & Pepper to taste
  • 2 tbsp Potato Starch
  • 1 Rosemary Stem
  • 1 Clove Garlic
  • ½ tbsp Butter
  • 1 tbsp Olive Oil
  • Balsamic Sauce
  • 4 tbsp Balsamic Vinegar
  • 1 tbsp Red Wine
  • 1 tsp honey
  • ½ tbsp Butter
  • Mashed potato (for garnish)
  • 2 Rosemary Stems (for garnish)
  • 1Melt butter in a frying pan and fry onions and mushrooms
  • 2Place the minced chicken in a bowl and mix with salt and pepper. Then mix in the onion and mushrooms
  • 3Divide the mixture into two equal parts and roll into a ball shape
  • 4Arrange three pieces of turkey bacon on a spread wrap so they overlap little by little, and sprinkle with potato starch
  • 5Place the divided chicken balls pieces on top of the bacon and continue to wrap while adding potato starch
  • 6In a frying pan, heat olive oil and add garlic and rosemary
  • 7Once aroma begins to diffuse, add the chicken balls and another three pieces of turkey bacon on top and cook on low heat covered until browned
  • 8For the sauce, place the balsamic vinegar, red wine, and honey in a pan and heat to thicken. Then add butter and turn off heat
  • 9On a plate, spread mashed potatoes and place the wrapped chick on top. Then add rosemary for garnish

This recipe is made using
Jones Dairy Farm Uncured Turkey Bacon

Uncured Turkey Bacon

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