Ashford 01233 612 220 www.dalziel.co.uk. Retail Butchery. INGREDIENTS ... Monterey Jack Cheese (or similar). Tjap Tjoi S
Retail Butchery
Tex Mex Chilli Chicken INGREDIENTS
Skinless Chicken Fillets Plain or Smoked Rindless Short Back Bacon (two rashers per fillet) Monterey Jack Cheese (or similar) Tjap Tjoi Spices Chimichurri Spice Mix Del Mondo DS Bind 120 mm Teppo Gushi Skewers
SAUCE INGREDIENTS 800 grams Tomato & Chilli Sauce 250 grams Tin of Butter Beans 200 grams Tin of Chick Peas 180 grams Tin of Sweet Corn 150 grams Red Onions (chopped) 100 grams Red Peppers (chopped) 100 grams Spring Onions (chopped) 100 grams Mushrooms (sliced)
Cooking Guide
METHOD
Cook in a pre-heated oven at 180ºc (Gas 4) for approximately 35 minutes.
• C ut a vertical pocket in the chicken. • Insert a piece of cheese. • P lace two overlapping rashers of bacon onto work surface, roll the chicken into the bacon making sure the eye muscle is on top of the fillet. • S ecure diagonally with a skewer, coat with DS Bind and sprinkle with spices. • C ombine the vegetables, beans and sauce and mix well. • P lace the chicken in the tray and cover with sauce approx 35%. • G arnish with onions and spice mix.
