Bacon and herb chicken rissoles

Bacon and herb chicken rissoles

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For that meal youre making, get stock-talking with delicious bacon.

The ingredient of Bacon and herb chicken rissoles

  1. 500g chicken mince
  2. 1 egg, lightly beaten
  3. 1 garlic clove, crushed
  4. 3/4 cup fresh breadcrumbs
  5. 2 tablespoons finely chopped fresh chives
  6. 2 tablespoons finely chopped fresh basil leaves
  7. 1/3 cup barbecue sauce
  8. 8 rashers middle bacon
  9. Olive oil cooking spray
  10. 100g baby spinach
  11. 100g red grape tomatoes, halved
  12. 100g yellow grape tomatoes, halved
  13. 2 tablespoons olive oil
  14. 2 tablespoons red wine vinegar
  15. 1 teaspoon dijon mustard

The instruction how to make Bacon and herb chicken rissoles

  1. Combine mince, egg, garlic, breadcrumbs, chives, basil and half the barbecue sauce in a bowl. Shape into eight 2cm-thick rissoles. Remove u2018eyeu2019 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.
  2. Preheat oven to 180u00b0C/160u00b0C 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.
  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.

Nutritions of Bacon and herb chicken rissoles

fatContent: 548.983 calories
saturatedFatContent: 35.3 grams fat
carbohydrateContent: 9.9 grams saturated fat
sugarContent: 20.3 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 37.5 grams protein
sodiumContent: 149 milligrams cholesterol

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