8 skinless and boneless chicken thighs

100g brioche breadcrumbs

50g finely grated parmesan

clove crushed garlic

50g basil

20g toasted pine nuts

zest 1 lemon

2 eggs

16 x rashers smoky streaky bacon


200ml sour cream

30ml salad cream

100g Roquefort cheese

juice half lemon


1. Finely slice the basil, chop the pine nuts and mix with all the other ingredients

2. Lay the thighs out on a board. Season well – divide the mix between the 8 thighs.

3. Using 2 rashers per piece of chicken, wrap the chicken up like a present, covering the open ends.

4. Roll up, then wrap bacon around each one

5. Secure with a cocktail stick

6. Roast at 200c for 25 - 30 minutes, or until crisp.

7. Sauce – mix together (keep 30g of cheese back to crumble on top)

8. Serve on a bed of rocket