Spinach & Fetta Chicken Mini-Roaster

with broccolini, bacon, pine nuts and smoked honey

image & recipe courtesy of @glennscottdesign

INGREDIENTS

2 x Spinach & Fetta Chicken Mini Roasters (from Meat at Billy’s)
3 x rashers double smoked bacon
2 bunches broccolini
1 cup pine nuts (toasted)
1-2 tbsp BLEND SMOKED HONEY (from Meat at Billy’s)
1 tbsp extra virgin olive oil (EVOO)
salt & pepper

 

 

 

 

 

 

 

 

 

METHOD

Preheat oven to 180°C

Lightly oil the Chicken Mini-Roasters and bake for 40 minutes till cooked through (internal temp of 75°C if you have a meat thermometer). Remove from oven and rest for 10-15 minutes.

While resting, trim and slice the broccolini and dice the bacon.

Toast the pine nuts in a pan on medium-high heat, tossing till golden and set aside.

In the same pan add ½ tbsp of EVOO and the bacon. Cook until crispy and caramelised. Add the broccolini toss to combine for about 3-5 minutes.

Add the BLEND SMOKED HONEY and toss/stir to combine. remove from heat and add half the pine nuts. Season with salt and pepper.

 

PLATING

Place a good portion of the broccolini bacon goodness on each plate. Place slices of the chicken mini-roasters on top. Give it a last minute drizzle with more warmed BLEND SMOKED HONEY and ENJOY!

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