|1.00 loaf||bread — French|
|12.00 strips||bacon — strips, fried|
|4.00 ml||salt and freshly ground black pepper — to taste|
|60.00 ml||fresh Italian parsley — chopped|
|125.00 ml||fresh chillies — 573|
|1.00||gorgonzola cheese — sliced|
|30.00 ml||soy sauce|
|3.00||figs — green, preserved|
|6.00||chicken breast fillets|
|60.00 ml||lemon juice — fresh|
Oven temperature: 240°C
1. Place the chicken in a shallow
glass bowl. Mix the lemon juice,
olive oil, soy sauce and Italian
parsley. Pour the mixture over the
chicken breasts and set aside for
30 minutes to marinate. Preheat
2. Place the chicken in a roasting
tin and season with salt and tin freshly
ground black pepper. Place the
roasting tin in the oven on the
second rack from the top and roast
the chicken for 8-10 minutes. Be
careful not to cook it for too long,
otherwise the meat will be dry
3. To serve: Slice and butter the rolls.
Place a chicken-breast fillet on each
bottom half, followed by bacon strips
and slices of Gorgonzola cheese.
Finish off with slices of green figs and
put the other half on top. Serve.
Makes 6 patties.