Herby Chicken on Skewers

“This recipe makes use of the abundance of fresh herbs available now. Serve with a tomato salad, using a variety of colours of tomato and spiked with basil.”


Ingredients
Serves 4

•    4 free range chicken fillets, skinned
•    Juice of 1 lemon
•    2 handfuls of fresh herbs; thyme, parsley, sage, tarragon, marjoram
•    Salt and black pepper
•    8 rashers of free range streaky bacon
•    Olive oil


Method

Cut the chicken fillets into 4 and marinate in the lemon juice in the refrigerator for 1 hour (or even overnight). Chop the herbs finely and place them on a plate. Season.

Stretch the bacon rashers with the back of a kitchen knife until they are almost doubled in length and cut into two.

Roll the chicken in the herbs until well coated then wrap a rasher of bacon around each.

Thread onto skewers and brush with oil.

2, 3 and 4 oven AGA: Place the skewers onto the large AGA grill rack placed in the AGA roasting tin and slide onto the top set of runners in the Roasting Oven. Grill for 5-8 minutes each side until cooked.

Serve with a tomato salad or brown rice.

Conventional cooking: Cook under the grill.

 
 

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