A tasty goat’s cheese filling gives the recipe a Mediterranean twist!
4 Big Al’s Roasted Chicken Fillets
200g goat’s cheese
8 rashers (streaky)
4 large sundried tomatoes
lettuce leaves
salt & pepper
Place the goat’s cheese and sun dried tomato onto the frozen Big Al’s Chicken Fillets and wrap 2 slices of streaky bacon around each fillet. Roast in the oven for 30 minutes
Shred the lettuce and add the vinaigrette dressing
Remove the chicken from the oven, slice and place onto the bed of lettuce
