Chicken Mignon

Now these are a fast and impressive little number to make. Two ingredients, a few toothpicks and voila... a feast fit for a king, oh well for us anyway!!

These little specialities are another of Noel's dishes..... geez he is good!

Chicken Mignon

Serves: 2

Points per serve: 6

2 chicken breast fillets

4 bacon rashers

cooking spray

Preheat oven to 180 deg C.


Remove all visible fat and tenderloin from the chicken breast fillet. Cut down the centre lengthwise.


Remove the rind and visible fat from the bacon rasher.


Roll the chicken fillet into a circle, ensuring you have a smooth top, you may need to manipulate and tuck the chicken. Wrap tightly with a rasher of bacon and secure with a tootpick or two. Repeat with remaining chicken and bacon.


Spray a non stick pan with cooking spray. Fry chicken medallions over a medium heat for 2 - 3 minutes on each side or browned. Transfer to an oven tray coated with foil and bake in oven for a further 10 - 15 minutes or until cooked through. Do not overcook or the chicken will be dry.


Serve immediately.



Note - you may be able to reduce the points by using WW Bacon (or a low fat) but you actually need the whole rasher as a wrapping.